Influence of cold plasma treatment on NaCl diffusion and consequent effects on the flavor of dry-cured grass carp fillets.

Abstract

Enhancing sodium chloride (NaCl) diffusion during curing is important for better production and flavor of dry-cured fish. In this study, the influence of argon (Ar) cold plasma (CP) pretreatment on NaCl diffusion in grass carp fillets during curing was investigated. Results showed that CP pretreatment, particularly at 6 min, significantly boosted the NaCl diffusion, leading to a 0.82 % higher NaCl content after 48 h of curing compared to the control sample. Microstructural analysis suggests that this effect is primarily due to the etching action of CP, which leads to the fragmentation of myofibrils within the muscle tissue, thereby facilitating the transfer of NaCl. Furthermore, flavor analysis reveals that the increased NaCl content promotes the development of characteristic volatile flavor compounds in dry-cured grass carp fillets by enhancing the oxidation of unsaturated fatty acids. This research offers a novel strategy for the curing of fish and other muscle foods.