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Flavor evolution in refrigerated tilapia processed by cold plasma: Volatile profiles and odor quality driven by excitation gas-generated reactive species
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DOI：10.1016/j.fochx.2026.104118.png)
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Abstract
En 中文
• CP suppressed LOX and lipases activities via RONS, altering lipid oxidation pathways. • CP enriched desirable aldehydes (64% increase) and reduced microbial off-flavors. • Low-oxygen CP best balanced flavor enhancement and off-flavor inhibition in tilapia. • A strong enzyme-flavor correlation (r = −0.89) revealed the mechanism for aroma development.
Keywords:
Cold plasma
Tilapia
Volatile compounds
Lipid oxidation
Flavor modulation
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