Evidence map›Paper›PMID 41717376›Full record

ArticleFood chemistry: X2026

Effects of plasma-activated lactic acid on the physicochemical properties and volatile organic compounds of refrigerated tilapia fillets.

Tingting Yang, Wentao Deng, Li Liu, Guanghua Xia, Liming Zhang, Jiamei Wang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
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

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

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

6 authors.

Tingting YangHainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou, Hainan 570228, China.
Wentao DengHainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou, Hainan 570228, China.
Li LiuHainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou, Hainan 570228, China.
Guanghua XiaHainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou, Hainan 570228, China.
Liming ZhangHainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou, Hainan 570228, China.
Jiamei WangHainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou, Hainan 570228, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study developed a novel plasma-activated lactic acid (PALA) strategy (650 W, 90 s, 0.0625 % lactic acid) to preserve refrigerated tilapia fillets. Mechanistically, PALA-generated reactive nitrogen species, particularly •NO₃/•NO₂, effectively stabilized pH and inhibited microbial proliferation, maintaining counts at 6.41 Log CFU/g and TVB-N at 15.26 mg/100 g after 7 days of storage. The synergy between acid and reactive oxygen nitrogen species significantly delayed lipid oxidation (TBARS reduced by >40 %) and protein degradation, preserving texture and color. PALA suppressed myofibrillar protein (MP) oxidation, reducing carbonyls and surface hydrophobicity by 52 % and 20 %, respectively, while increasing sulfhydryl content by 53 %, as confirmed by SDS-PAGE showing attenuated myosin/actin degradation. Volatile profiling revealed PALA reduced spoilage aldehydes (heptanal, nonanal) while retaining fresh-flavor aldehydes (octanal, dodecanal). This multi-target action extended the shelf life by 4 days, with nitrate/nitrite residues within safety limits, establishing PALA as an innovative, synergistic preservation technology for aquatic products.

Indexed as

Plasma-activated solutionProtein oxidationRefrigerated storageTilapia preservationVolatile organic compounds

Identifiers

PMID41717376
PMCPMC12914453

What OpenQuestion holds

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Registered trials

None linked

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.