{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,10]],"date-time":"2026-11-10T15:00:28Z","timestamp":1794322828128,"version":"4.9.0"},"reference-count":88,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2026,2,3]],"date-time":"2026-02-03T00:00:00Z","timestamp":1770076800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Taishan Industrial Experts Program","award":["NO. tscx202408143"],"award-info":[{"award-number":["NO. tscx202408143"]}]},{"DOI":"10.13039\/501100010203","name":"Agriculture Research System of China","doi-asserted-by":"publisher","award":["CARS-47"],"award-info":[{"award-number":["CARS-47"]}],"id":[{"id":"10.13039\/501100010203","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Half-smooth tongue sole has high nutritional value due to its delicious meat and high protein content. However, its high protein content makes it highly susceptible to spoilage caused by microbial action. This study utilized plasma-activated water to pretreat half-smooth tongue sole, which was then subjected to various packaging methods: CK (air packaging), VP (vacuum packaging), MAP1 (75% CO2\/5% O2\/20% N2), MAP2 (20% CO2\/5% O2\/75% N2), and MAP3 (75% CO2\/10% O2\/15% N2). The packaged samples were stored at \u22121 \u00b0C. Preservation efficacy was assessed by monitoring changes in microbial counts and physicochemical quality indicators throughout storage. The findings revealed a progressive increase in microbial counts, a deterioration in fish quality, and a darkening of color over extended storage periods. During superchilling storage, the increase in total volatile basic nitrogen (TVB-N) and K value was markedly reduced in the MAP1 group. Regarding protein stability, the MAP1 group exhibited a slower rise in carbonyl content as well as a slower reduction in total sulfhydryl content, further confirming its superior preservation effect. Moreover, this group demonstrated excellence in maintaining the secondary and tertiary structures of myofibrillar proteins, thereby minimizing the structural damage of fish during superchilling storage. In summary, based on observed microbial and protein changes, MAP1 (75% CO2\/5% O2\/20% N2) was the most effective in preserving quality and extending shelf life.<\/jats:p>","DOI":"10.3390\/foods15030529","type":"journal-article","created":{"date-parts":[[2026,2,3]],"date-time":"2026-02-03T09:00:58Z","timestamp":1770109258000},"page":"529","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Effect of Plasma-Activated Water Pretreatment Combined with High-CO2 Modified Atmosphere Packaging on the Quality and Microbial Profile of Half-Smooth Tongue Sole (Cynoglossus semilaevis) During Superchilling Storage"],"prefix":"10.3390","volume":"15","author":[{"given":"Xiang","family":"Qiu","sequence":"first","affiliation":[{"name":"College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1566-0365","authenticated-orcid":false,"given":"Jun","family":"Mei","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China"},{"name":"National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China"},{"name":"Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China"},{"name":"Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3194-9273","authenticated-orcid":false,"given":"Jing","family":"Xie","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China"},{"name":"National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China"},{"name":"Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China"},{"name":"Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,2,3]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"239","DOI":"10.1002\/fft2.134","article-title":"Omega-3 polyunsaturated fatty acid encapsulation system: Physical and oxidative stability, and medical applications","volume":"3","author":"Du","year":"2022","journal-title":"Food Front."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"134797","DOI":"10.1016\/j.foodchem.2022.134797","article-title":"Application of plasma-activated water in the food industry: A review of recent research developments","volume":"405","author":"Han","year":"2023","journal-title":"Food Chem."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"107006","DOI":"10.1016\/j.fbio.2025.107006","article-title":"Spoilage mechanism and preservation technologies on the quality of salmon: An overview","volume":"69","author":"Cheng","year":"2025","journal-title":"Food Biosci."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"1722","DOI":"10.4315\/JFP-21-031","article-title":"Effect of Plasma-Activated Water on Shewanella putrefaciens Population Growth and Quality of Yellow River Carp (Cyprinus carpio) Fillets","volume":"84","author":"Liu","year":"2021","journal-title":"J. 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