Influence of plasma-activated water treatment on the cold storage stability and flavor profile of duck fillets.

Shilong Ju, Junqi Li, Binghui Chen, Liyuan Niu, Daodong Pan, Yu Qian, Lihui Du

Abstract read

In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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3 · Its place in the literature

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0 citing papers in PubMed.

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4 · The record

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PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Shilong JuZhejiang Key Laboratory of Intelligent Food Logistic and Processing, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China.

Junqi LiZhejiang Key Laboratory of Intelligent Food Logistic and Processing, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China.

Binghui ChenZhejiang Jinwei Biotechnology Co., Ltd., Jiaxing 314299, China.

Liyuan NiuKey Laboratory of Cold Chain Food Processing and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450002, China.

Daodong PanZhejiang Key Laboratory of Intelligent Food Logistic and Processing, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China.

Yu QianSchool of Civil and Environmental Engineering and Geography Science, Ningbo University, Ningbo 315211, China.

Lihui DuZhejiang Key Laboratory of Intelligent Food Logistic and Processing, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Plasma-activated water (PAW) is an emerging, nonthermal preservation technology with potential for meat products, though its application to duck fillets remains underexplored. This study investigated how PAW affects the storage quality and flavor of refrigerated duck fillets (4 °C). PAW treatment (0-6 min) significantly suppressed the total viable count (TVC), maintaining microbial load below the spoilage threshold for over 9 days. Mechanistically, the reactive oxygen and nitrogen species (RONS) in PAW simultaneously inhibit microbial proliferation and exert antioxidant activity. This dual action significantly suppressed both lipid oxidation and protein degradation, key processes of quality decay. Compared to controls, PAW enhanced water retention, reducing moisture loss by 67 %. Furthermore, PAW effectively preserved the flavor profile by inhibiting the formation of key off-odor compounds (e.g., 1-nonanol, butanal). These findings suggest PAW offers a clean-label, synergistic preservation strategy for duck fillets, positioning it as a highly competitive alternative to thermal techniques.

Indexed as

Duck filletsFlavor profilePlasma-activated waterStorage quality

Identifiers

PMID41404048

DOI10.1016/j.fochx.2025.103321

PMCPMC12704264

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.