Quality characters of low-salt semi-dried golden pomfret processed with an innovational substitute of plasma-activated water

To investigate the effect of cold plasma activated water (PAW) on pickled aquatic products, PAW was utilized to substitute salt water in the curing and processing of semi-dried golden pomfret. The results showed that the water content, salt content and TBARS value of the final dried golden pomfret cured with PAW were 1.11, 0.57 and 0.80 times that of the CK group respectively. A total of 11 kinds of free fatty acids were identified, the main fatty acids were palmitic acid (C16:0) and oleic acid (C18:1), the most polyunsaturated fatty acids were linoleic acid (C18:2), and docosahexaenoic acid (DHA, C22:6n-3).Through OPLS-DA and VIP analysis, a total of 58 volatile taste compounds were found, 19 distinctive flavor compounds including nonaldehyde, heptyl aldehyde,hexal, and others were acquired.The results demonstrated that PAW curing could increase characteristic flavor compounds and increase polyunsaturated fatty acid content in semi-dried golden pomfret.