Abstract
This investigation aimed to assess the impact of cold plasma (CP) and ultra-high-pressure (UHP) treatment on the quality, flavor, and safety of semi-dried golden pompanos during the storage period. The results showed the highest severity of lipid oxidation in the CP group, whereas alternation in protein structure and protein oxidation were the most apparent in the UHP group. Compared with CP, UHP better inhibited the accumulation of total volatile basic nitrogen and biogenic amines. The shelf life of samples was prolonged by 10–12 and 12–17 days upon treatment with CP and UHP, respectively. Furthermore, the freshness preservation effect of UHP was superior. Compared with CP, UHP better mitigated the loss of free amino acids and showed the best inhibitory effect on the production of bad odor-producing compounds, such as 3-methyl-butanal, 2,3-butanediol, acetic acid, and trimethylamine.
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