Effects of combined ultrasound and plasma‐activated water treatment on myofibrillar protein and water migration in salmon ( Salmo salar )

BACKGROUND The preservation of salmon during refrigerated storage is challenging due to rapid microbial spoilage, protein degradation, and quality loss. This study evaluated the efficacy of ultrasound combined with plasma‐activated water (UPAW) in comparison with ultrasound combined with sterile water (USW) and ultrasound combined with slightly acidic electrolyzed water (USAEW). RESULTS The UPAW treatment exhibited superior antimicrobial efficacy and significantly reduced the spoilage rate of salmon during refrigerated storage. Specifically, the UPAW treatment slowed the increases in total viable count (TVC) and total volatile basic nitrogen (TVB‐N) markedly, reduced cooking and centrifugal losses, and effectively mitigated the oxidation of myofibrillar protein (MP). Texture profile analysis and free amino acid profiles further revealed that salmon in the UPAW group maintained superior textural properties and exhibited enhanced umami and sweet taste characteristics. Low‐field nuclear magnetic resonance (LF‐NMR) relaxometry and pseudo‐color imaging also demonstrated that UPAW treatment was highly effective in preserving water‐holding capacity and suppressing undesirable water migration within the muscle tissue. CONCLUSION UPAW can effectively inhibit microbial spoilage, delay MP oxidation, maintain textural and sensory quality, and preserve the water‐holding capacity of salmon during refrigerated storage, providing a promising strategy for extending the shelf life of refrigerated salmon.