Abstract
An interesting phenomenon that plasma-activated water (PAW) treatment reduced the malonaldehyde (MDA) content in muscle foods was observed in both previous reports and the present study. However, the mechanism remains unclear. To clarify the theoretical basis of this phenomenon, the main reactive components in PAW were determined, and the changes in the fatty acid profile in tuna muscle after PAW treatment were analyzed. The results showed that the MDA content reduction upon PAW treatment was not due to the inhibition of lipid oxidation. To mimic the possible reaction of the components in PAW with MDA, individual hydrogen peroxide, nitrite, and nitrate or their mixture solution were added into MDA standard and tuna muscle. The results showed that the reaction of nitrite in PAW with MDA occurred during its measurement processes caused its reduction. The results in this work fully explained why PAW treatment reduced the MDA content in muscle foods.
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