Plasma-activated water treatment delayed the lipid oxidation and degradation of golden pompano fillets during storage based on lipidomics

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Plasma-activated water treatment delayed the lipid oxidation and degradation of golden pompano fillets during storage based on lipidomics

Lipid oxidation and degradation during storage represent key challenges affecting the quality of golden pompano (Trachinotus blochii) fillets. This study aimed to investigate the dynamic changes in lipid profiles of plasma-activated water (PAW)-treated fillets over 18 days, using chemical analysis a...

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Bibliographic Details
Main Authors:	Boyan Zhao, Yuxuan Gong, Jun Cao, Longteng Zhang, Bin Zhang, Fawen Yin, Hesham El-Seedi, Hui Ye, Jun Yang, Zhongyuan Liu, Jiamei Wang, Mingmin Chen, Yongqi Tian, Chuan Li
Format:	Article
Language:	English
Published:	Elsevier 2025-07-01
Series:	Food Chemistry: X
Subjects:	Lipidomics Plasma-activated water (PAW) Lipid oxidation and degradation Golden pompano (Trachinotus blochii) fillets Food quality maintenance Lipid metabolic regulation
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157525006467
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