Effects of Different Pretreatment on Curcumin-mediated Photodynamic Inactivation and Preservation of Large Yellow Croaker (<i>Larimichthys crocea</i>)

ZHAO Shuyi; NI Jilong; QU Yutong; JIAO Long; ZHANG Xiaoye; ZHANG Bin

doi:10.13386/j.issn1002-0306.2024040176

Volume 46 Issue 5

Feb. 2025

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Science and Technology of Food Industry > 2025 > 46(5): 329-336. > DOI: 10.13386/j.issn1002-0306.2024040176

ZHAO Shuyi, NI Jilong, QU Yutong, et al. Effects of Different Pretreatment on Curcumin-mediated Photodynamic Inactivation and Preservation of Large Yellow Croaker (Larimichthys crocea)[J]. Science and Technology of Food Industry, 2025, 46(5): 329−336. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024040176.

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Effects of Different Pretreatment on Curcumin-mediated Photodynamic Inactivation and Preservation of Large Yellow Croaker (Larimichthys crocea)

ZHAO Shuyi^{1, 2,},
NI Jilong¹,
QU Yutong¹,
JIAO Long^1, ,,
ZHANG Xiaoye^3, ,,
ZHANG Bin^{1, 2, ,}

1.
Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
2.
Pisa Marine Graduate School, Zhejiang Ocean University, Zhoushan 316022, China
3.
School of Naval Architecture and Maritime, Zhejiang Ocean University, Zhoushan 316022, China

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Received Date: April 21, 2024
Available Online: December 26, 2024

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Abstract

Abstract

In order to investigate the effect of different pretreatment methods on the preservation efficacy of curcumin-mediated photodynamic inactivation (PDI) for aquatic products, four pretreatment methods were evaluated for their PDI preservation effect on Larimichthys crocea, including incubation after spraying curcumin solution, no incubation after spraying, incubation after soaking, and no incubation after soaking. The results demonstrated that PDI treatment was performed on L. crocea after soaking in the curcumin aqueous solution of 10 mmol/L and incubating for 30 min, resulted in higher sensory acceptability compared to the other three pretreatment methods after 8 days of refrigeration at 4 ℃. Additionally, this treatment effectively preserved the color of refrigerated L. crocea. Meanwhile, the total viable count (TVC), pH, and total volatile basic nitrogen (TVB-N) content of L. crocea under this treatment were the smallest, which were 5.82±0.07 lg CFU/g, 7.07±0.02, and 17.45±0.35 mg/100 g, respectively. This pretreatment method could effectively inhibit the increase of TVC, pH and TVB-N content, thereby preserving the quality of refrigerated L. crocea and extending the shelf life. Therefore, the pretreatment method of immersion followed by incubation in curcumin aqueous solution was an essential prerequisite for obtaining efficient PDI preservation of aquatic products mediated by curcumin.
- curcumin,
- photodynamic inactivation,
- pretreatment method,
- Larimichthys crocea,
- cold storage

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