Effect of Stable Chlorine Dioxide and Vacuum-Packing Treatments on the Physicochemical and Volatile Flavor Properties of Pike Eel (Muraenesox cinereus) during Chilled Storage

Abstract

The effects of vacuum-packaging and stable chlorine dioxide treatments on the quality of pike-eel fillets were investigated during chilled storage for a period of up to 10 days. The results reveal that the sensory scores, total volatile basic nitrogen (TVB-N) content, total viable count (TVC), malondialdehyde (MDA) content, and the myofibrillar protein (MP) content of pike-eel fillets with different packing treatments all decreased significantly over 10 days of storage. However, the vacuum-packaging and stable chlorine dioxide pretreatment showed positive effects on the protein stability of pike-eel samples. Compared with the simple packaging (SP) and vacuum packing (VP) treatments, the combination treatments (CP) significantly inhibited the rapid increases in the TVB-N content, TVC values, and MDA content. Moreover, the comparative stability in the MP and its carbonyl content were maintained. Furthermore, our volatile organic compounds (VOCs) analysis confirmed that the combined packaging treatments significantly hindered protein and lipid oxidation, inhibited the growth of spoilage bacteria, and maintained the volatile flavors of pike-eel samples during chilled storage.

BT100, a three-in-one, multipurpose disinfecting, deodorizing, and air-cleaning solution with an effective, gradual, and continuous gaseous chlorine dioxide-releasing substance

“…We further confirmed the efficacy of this stable chlorine dioxide treatment to prevent the creation and growth of many unwanted VOCs based on the findings of the research done in Refs. [ 54 , 55 ] concerning the capacity of gaseous chlorine dioxide to decrease volatile organic compounds. When formaldehyde and VOCs are present, chlorine dioxide gives the organic molecules oxygen atoms or electrons, which causes them to disintegrate into simpler and less dangerous chemicals [Eqs (1) and (2 )].…”

Changes in the physicochemical characteristics and microbial community compositions of the abdomen and cheliped muscles in swimming crab (Portunus trituberculatus) during frozen storage

“…Sensory assessment serves as a prevalent and intuitive measure for gauging the freshness and quality attributes of marine products ( Du, Chen, Jiang, &Zhang, 2022 ). According to the sensory description vocabulary in Table S1 , the muscle quality in the abdomen and cheliped muscles of the swimming crab were scored and shown in Fig.…”

Spectrophotometric- and LC/MS-Based Lipidomics Analyses Revealed Changes in Lipid Profiles of Pike Eel (Muraenesox cinereus) Treated with Stable Chlorine Dioxides and Vacuum-Packed during Chilled Storage

“…Pike eel is regarded as a functional food-fish variety with high polyunsaturated fatty acids (PUFAs), proteins, essential amino acids, and minerals [1]. Due to microbial growth and reproduction and the effects of endogenous proteases during processing, transportation, storage, and marketing, pike eel is prone to quality degradation [2]. Cryopreservation is often used to inhibit biochemical reactions in pike eel muscles and prolong the shelf life of pike eel.…”

“…Cryopreservation is often used to inhibit biochemical reactions in pike eel muscles and prolong the shelf life of pike eel. However, pike eel still suffers from soft muscle texture, color, flavor, and freshness loss during chilled storage, mainly resulting from denaturation and oxidation of muscle proteins and lipids [2]. Previous studies on the alterations of protein profiles in pike eel muscle during cold-temperature storage have been conducted [3].…”

“…ClO 2 combined with slightly acidic electrolyzed water on inactivated Shewanella putrefaciens in large yellow croaker destroyed bacterial morphology [9]. Further, the effects of ClO 2 and vacuum packaging on the flavor, texture properties, and protein stability of pike eel muscle during chilled storage have been studied [2], whereas their effects on lipid changes are not clear.…”