等离子体活化水-明胶涂液对乌鱼片贮藏期间的发色作用

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Abstract： In this study，plasma activated water （PAW）-gelatin coatings were preparedby incorporating PAW with difrent treatment times （5，10 and 20min ）and gelatin.Fresh snakehead filletswere treated with thecoatingsand stored at 4°C for up to12days.To investigate theefectofPAW-gelatincoatingsonthe physicochemicalcharacteristicsof snakeheadfllets， changes in the pH ，moisture content， water-holding capacity（WHC），color parameters，nitrosomyoglobin （MbNO） relative content， nitrite ion residue and sensory score were monitored during the storage period.The results demonstrated that PAW-gelatin coatings reduced the pH ofsnakehead fillets during the early stage of storage and maintained more stable pH values during thesubsequentstages.Gelatincoatingincreasedthemoisturecontentofthefilletsbutsignificantlyreducedthe WHC from 79.48% to 68.66% .The incorporation of PAW（10 and 20min ）partiallyreversed thereductioninWHC.Active constituents inPAWpromotedtheformationofMbNO，improvingtheredness valueofthefish filets.ThePAWtreated for 20min -gelatin coating increased the redness value from 14.21 to 23.93 and enhanced the sensory score.The maximum NO2- residue in the coated fillets was only 1.32mg/kg ，substantially lower than the limit stipulated by the Chinese national food safetystandard.Inconclusion，PAW-gelatincoatings couldeectivelyimprove thestoragequalityofsnakehead filletsvia various mechanisms such as regulating the stability of pH ，watermobility and myoglobin color development.

Keywords：snakehead; plasma activated water;gelatin; storage; color DOI：10.7506/rlyj1001-8123-20250513-150 中图分类号：TS254.4 文献标志码：A

文章编号：1001-8123（2026）04-0047-07

乌（Channaargus）是一种营养价值高、分布广泛的鱼类，近年来市场需求增长及预制菜行业快速发展，其产量显著提升。（剩余14827字）