Combined effects of prior plasma-activated water soaking and whey protein isolate-ginger extract coating on the cold storage stability of Asian sea bass (Lates calcarifer) steak

The combination of prior plasma-activated water soaking (PS) before whey protein isolate-crude ginger extract coating (WC) on the cold storage stability (4 degrees C) of Asian sea bass steaks (ASBS) was first investigated in the present study. The total viable count of control, WC, PS, and PS + WC exceeded the acceptable limit on Days 8, 15, 25, and 30 of storage, respectively. Throughout storage, all three treated samples had a total psychotropic count (TPC) and a Pseudomonas spp. count below the permitted level, with the TPC of control exceeding the limit on Day 20. The PS + WC reduced off-flavour development measured by total volatile base-nitrogen, trimethylamine, and pmpanal, as well as lipid, protein, and myoglobin oxidations (p < 0.05) compared to PS or control. The PS + WC reduced the discolouration, drip loss, and textural softening of ASBS (p < 0.05), which was comparable to PS and WC (p > 0.05). Thus, conjunction of PS and WC was an effective hurdle technique for extending the shelf-life of ready-to-cook ASBS. This approach was practical and industrially applicable.

Automated summary

The combination of prior plasma-activated water soaking and whey protein isolate-crude ginger extract coating was effective in reducing off-flavour development, oxidation levels, and improving the color, drip loss, and texture of Asian sea bass steaks during cold storage, thus extending their shelf-life.