In this study, the microbiological, physicochemical, and flavor changes of turbot ( Scophthalmus maximus ) coated with a composite active coating of locust bean gum (LBG) and sodium alginate (SA) supplemented with daphnetin emulsions (0.16, 0.32, 0.64 mg·mL −1 ) were determined during 18 days of refrigerated storage (4 ± 1 °C). Results showed that LBG-SA coatings containing 0.32 mg·mL −1 daphnetin emulsions could significantly lower the total viable count (TVC), psychrophiles , Pseudomonas spp. and H 2 S-producing bacteria counts , and inhibit the productions of off-flavor compounds including the total volatile basic nitrogen (TVB-N), trimethylamine (TMA) and ATP-related compounds. 32 volatile compounds were identified by solid phase microextraction combined with gas chromatography-mass spectrometer method (SPME-GC/MS) during refrigerated storage and the treated turbot samples significantly lowered the relative content of fishy flavor compounds. Further, the LBG-SA coatings containing daphnetin could also delay the myofibril degradation of the turbot samples. These results indicated that the LBG-SA coatings with 0.32 mg·mL −1 daphnetin were a potential alternative way to improve the quality of turbot during refrigerated storage.
In this study, the degradation of myoglobin both in solution and in tuna muscle by cold plasma (CP) was investigated through ultraviolet–visible and fluorescence spectroscopy analysis, and the effect of the degradation products on lipid oxidation in washed turbot muscle (WTM) was explored. Results showed that heme in myoglobin was degraded upon CP treatment, from which a fluorescent product was formed and iron was released. The degradation products promoted lipid oxidation in WTM during cold storage, in which the released iron played an important role. Results of gas chromatography-ion mobility spectrometry analysis showed that the contents of 37 volatile compounds in WTM were increased by heme degradation products induced lipid oxidation, including 20 aldehydes, 9 alcohols, 5 ketones and 3 furans. This study provides a new insight to the mechanism of lipid oxidation in CP-treated fish during cold storage, as well as guidance for preserving myoglobin-containing foods with CP.
危险品化学品经营许可证（带存储）