Microbial diversity, shelf-life and sensory properties of Asian sea bass slices with combined treatment of liposomal encapsulated ethanolic coconut husk extract and high voltage cold plasma

This work aimed -at investigating the microbial diversity, shelf-life, and sensory properties of Asian sea bass slices (ASB-S) subjected to high voltage cold plasma (HV-CP) combined with 400 mg/kg liposomal encapsulated ethanolic coconut husk extract (LiE-ECHE). HV-CP was generated from a mixture of argon, carbon dioxide, and oxygen (30:60:10 v/v/v) for 5 min at room temperature (28 ± 2 °C). The microbial load was lower in ASB-S treated with HV-CP in combination with LiE-ECHE (LC-HV-CP) than the control (p < 0.05). The shelf-life of control and sample treated -by LC-HV-CP was 6 and 18 days, respectively. Lipid oxidation was lower in samples treated by LC-HV-CP than that of ASB-S treated with HV-CP alone (p < 0.05). Likeness scores were not different between the samples treated by LC-HV-CP and the control. The diversity of spoilage bacteria determined by next-generation sequencing differed between control and samples treated by LC-HV-CP after 6 and 18 days of storage, respectively. Generally, Psychrobacter, Pseudomonas, Acinetobacter, Shewanella, Plesiomonas, Enterobacter, and Brochothrix were responsible for spoilage in the control and samples treated by LC-HV-CP. However, Lactococcus, Sedimentibacter, and Carnobacterium were also dominant in samples treated by LC-HV-CP. Therefore, LiE-ECHE combined with HV-CP is an effective hurdle approach for shelf-life extension of ASB-S.