Preservation of sturgeon using a photodynamic non-thermal disinfection technology mediated by curcumin

Abstract

The effect of a photodynamic non-thermal disinfection technology mediated by curcumin (PDT) on the shelf life and quality of sturgeon during storage at 4 ± 1 °C were measured. The disinfection conditions for PDT were as follows: 30 μM curcumin, 15 W LED light (470 nm) power and 90 s exposure. Using these conditions, sensory, biochemical (TVB-N, pH) and microbiological analyses were used to measure the shelf life of sturgeon. The shelf life of sturgeon after the PDT treatment was extended by 3 days. Texture, free amino acids (FAA), fatty acids (FA), electronic nose and volatile component analyses were used to measure the quality of the sturgeon. There was no significant change in texture after the PDT treatment. At the end of the storage period, the total free amino acids (control: 210 ± 10 mg/100 g; PDT: 410 ± 20 mg/100 g) and the total polyunsaturated fatty acids (control: 5.0 ± 0.6 mg/g; PDT: 6.5 ± 0.4 mg/g) in the PDT group were higher than that in control group, while the volatile substance from decay in the PDT group was lower than the control. These results suggested that the sturgeon after the PDT treatment had a reduced degree of oxidation, a slower flesh decay, a lower level of metabolism by spoilage microorganisms and less decomposition of nutrients. In conclusion, the PDT treatment has a positive effect on extending the shelf life and improving quality of sturgeon.