该研究全面分析了冷等离子体(cold plasma,CP)协同处理对热泵干制贻贝在不同贮藏温度下品质变化的影响,并构建了货架期预测模型。通过对单一热泵干制和冷等离子体-热泵协同干制的贻贝在-18、4、25 ℃下的贮藏实验,评估菌落总数、挥发性盐基氮(total volatile basic nitrogen,TVB-N)、pH值、复水率、硫代巴比妥酸值(thiobarbituric acid reactive substance,TBARS)及蛋白质羰基含量等品质指标的变化。结果表明,CP协同处理显著降低了干制贻贝的初始微生物负载,抑制了贮藏期间TVB-N和pH的变化,延缓了脂质氧化并提升了复水率,但加剧了蛋白质氧化。基于Arrhenius理论的货架期预测模型显示,在-18、4、25 ℃贮藏温度下,CP协同处理分别有效延长干制贻贝货架期54.43、26.35、14.30 d。研究表明,CP协同处理可提升干制贻贝贮藏品质,延缓劣变、延长货架期,但要关注蛋白质氧化问题。未来可通过工艺参数优化与天然抗氧化剂复配协同控损,挖掘该技术应用潜力。
This study thoroughly examined the effects of cold plasma (CP) combined treatment on the quality changes of heat pump-dried mussels during storage at various temperatures, and established a predictive model for shelf life.Storage experiments were conducted at -18, 4, and 25 ℃ to compare mussels processed solely by heat pump drying with those subjected to CP-assisted heat pump drying.Quality parameters evaluated included total bacterial count, total volatile basic nitrogen (TVB-N), pH, rehydration ratio, thiobarbituric acid reactive substances (TBARS), and protein carbonyl contents.The results showed that CP treatment significantly reduced the initial microbial load, suppressed the increase of TVB-N and pH during storage, delayed lipid oxidation, and improved rehydration ability, although it accelerated protein oxidation.Based on the established Arrhenius model, the shelf life of CP-treated dried mussels was extended by 54.43, 26.35, and 14.30 days at -18, 4, and 25 ℃, respectively.These findings suggest that CP-assisted drying can improve the storage quality of dried mussels, delay deterioration, and prolong shelf life, while also highlighting the need to address the issue of protein oxidation.Future research may focus on process optimization and the incorporation of natural antioxidants to synergistically reduce quality loss and further enhance the application potential of this technology.
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