Plasma-activated water combined with ultrasound treatment regulates the flavor of tilapia by inhibiting lipid oxidation.

This study reveals the effects of different treatment methods on fish quality. The results of texture profile analysis and water-holding capacity indicate that the P+U group (Plasma-activated water combined with Ultrasound) effectively preserves fish meat quality while simultaneously achieving tenderization. The total sulfhydryl content showed no significant difference among the 4 groups, and all 3 treatment groups effectively reduced TBARS levels. Group U (Ultrasound) led to a reduction in free amino acid content. GMP (5'-guanosine monophosphate) and IMP (5'-inosine monophosphate) contents were elevated under group P treatment (Plasma-activated water). After P + U treatment, the contents of hexanal, 1-octen-3-ol, nonanal, and other compounds decreased significantly, the content of unsaturated fatty acids increased, and the flavor was well preserved. These findings indicate that the synergistic use of ultrasound and plasma-activated water effectively diminishes fishy off-notes in tilapia and elevates sensory evaluation outcomes, thus providing a new avenue for tilapia flavor regulation.