Pseudomonas is considered as the specific spoilage bacteria in meat and meat products. The purpose of this study was to evaluate the inactivation efficiency and mechanisms of slightly acidic electrolyzed water (SAEW) against Pseudomonas deceptionensis CM2, a strain isolated from spoiling chicken breast. SAEW caused time-dependent inactivation of P. deceptionensis CM2 cells. After exposure to SAEW (pH 5.9, oxidation–reduction potential of 945 mV, and 64 mg/L of available chlorine concentration) for 60 s, the bacterial populations were reduced by 5.14 log reduction from the initial load of 10.2 log₁₀ CFU/mL. Morphological changes in P. deceptionensis CM2 cells were clearly observed through field emission-scanning electron microscopy as a consequence of SAEW treatment. SAEW treatment also resulted in significant increases in the extracellular proteins and nucleic acids, and the fluorescence intensities of propidium iodide and n-phenyl-1-napthylamine in P. deceptionensis CM2 cells, suggesting the disruption of cytoplasmic and outer membrane integrity. These findings show that SAEW is a promising antimicrobial agent.

The antioxidant and antibacterial properties of four essential oils (oregano essential oil (OEO), tea tree essential oil (TTEO), wild orange essential oil (WOEO), and clove leaf essential oil (CLEO)) were determined. The in-vitro experiment indicated that CLEO had the highest total phenolic content and DPPH scavenging activity, and OEO displayed the highest antibacterial effect, so they were applied to maintain the quality of shrimp for further study. In-situ study, the total viable counts of shrimp were inhibited from 9.05 log CFU/g to 8.18 and 8.34 log CFU/g by 2% of OEO and CLEO treated alone on 10 d. The melanosis ratio was also retarded from 38.16% to 28.98% and 26.35% by the two essential oils. The inhibitory effects of OEO and CLEO on the increase of PPO activity, weight loss, and TCA-soluble peptides, and the decreasing tendency of whiteness, the contents of myofibrillar and sarcoplasmic proteins were also founded. The samples treated with 1% OEO + 1% CLEO had better quality than those treated alone. Therefore, the combination of OEO and CLEO had a synergistic effect, which displayed the highest efficiency to prevent the melanosis, bacterial growth, and protein hydrolysis of shrimp.

This study investigated the effects of ultrasound (150 W, 10 min) combined with hydrocolloids (0.2 % apple pectin, 0.2 % citrus pectin, or 0.2 % peach gum) on the gel properties of low-salt silver carp surimi. Results showed hydrocolloids alone significantly improved the gel properties of low salt surimi, with peach gum achieving notable gel strength (5299.52 g·mm) and reduced weight loss (8.93 %). Ultrasound synergistically enhanced hydrocolloid effects, increasing whiteness and hardness while reducing water mobility. The citrus pectin-ultrasound combination demonstrated optimal performance: enhanced hydrophobic interactions and disulfide bonds, 27.18 % porosity, and sensory quality approaching conventional high-salt surimi. The storage modulus revealed that ultrasonication-assisted citrus pectin modification significantly strengthened the protein network and improved thermostability in low-salt surimi systems. Structural characterization revealed increased β-sheet content and denser network formation. These findings demonstrate that ultrasound-assisted hydrocolloid incorporation effectively compensates for salt reduction while maintaining superior gel properties, providing a practical approach for developing high-quality low-salt surimi products.

This study aimed to investigate the effects of plasma-activated water (PAW) combined with a chitosan–oregano essential oil (CS-OEO) coating on the physicochemical, microbiological, and sensory attributes of carp fillets during chilled storage. Fresh carp fillets were immersed in sterile deionized water, PAW, CS-OEO, and PAW+CS-OEO, respectively, and stored at 4 °C for 10 d. The results showed that plasma-activated water combined with chitosan–oregano essential oil could effectively inhibit the microbial growth in carp fillets during chilled storage. At 10 d storage, the total viable count of carp fillets treated with PAW+CS-OEO decreased by 2.87 log₁₀ CFU/g when compared to the control. The lowest pH values were found in the carp fillet samples after the PAW+CS-OEO treatment; as well, the carp fillet samples after the PAW+CS-OEO treatment showed the lowest total volatile basic nitrogen, thiobarbituric acid reactive substance values, and K values. In addition, the carp fillets in the PAW+CS-OEO treatment group showed the smallest color changes and the highest scores in sensory properties during chilled storage. This study provides a basis for the potential application of plasma-activated water combined with chitosan–oregano essential oil in the preservation of carp fillets and contributes to developing a new food packaging.