A new method for using plasma-activated water (PAW; 100 ppm H₂O₂) to improve the cold (4 °C) shelf-stability of Asian sea bass steaks (ASBS) was established. Soaking with PAW, created utilizing oxygen and argon, for 30–120 s successfully extended the shelf-life of ASBS by suppressing microbial growths below the permissible level (7 log CFU/g) for 25 days, whereas control reached the microbiological limit after 10 days (p < 0.05). PAW-treated samples had lower accumulation rates of total volatile base nitrogen (< 25 mg/100 g), trimethylamine (< 5 mg/100 g), and propanal (< 400 nmol/g) than control (p < 0.05). PAW improved lipid stability (TBARS <2 mg/kg) but promoted protein oxidation (protein carbonyl ~0.01–0.02 nmol/mg). Hardness and water holding capacity of PAW treatments were better preserved during storage than control as indicated by higher breaking force and lesser expressible moisture drip. Although metmyoglobin tended to stay stable during storage, all treatments' surface total color change tended to increase by 2–5 folds. Overall, argon-produced PAW with 100 ppm H₂O₂ and a short soaking time (30 s) seemed to be a promising method for protecting the quality and safety of ASBS.

建立了一种使用等离子体活化水 (PAW; 100 ppm H ₂ O ₂ ) 来提高亚洲鲈鱼牛排 (ASBS) 冷 (4 °C) 货架稳定性的新方法。用氧气和氩气产生的 PAW 浸泡 30-120 秒，通过抑制微生物生长低于允许水平 (7 log CFU/g) 25 天，成功地延长了 ASBS 的保质期，而控制在 10 天后达到微生物限度天（p  < 0.05）。PAW 处理的样品的总挥发性基氮 (< 25 mg/100 g)、三甲胺 (< 5 mg/100 g) 和丙醛 (< 400 nmol/g) 的积累率低于对照 ( p < 0.05)。PAW 提高了脂质稳定性（TBARS <2 mg/kg），但促进了蛋白质氧化（蛋白质羰基~0.01–0.02 nmol/mg）。PAW 处理的硬度和持水能力在储存过程中比对照得到更好的保持，如更高的断裂力和更少的可表达水分滴落所表明的。尽管高铁肌红蛋白在储存期间趋于保持稳定，但所有处理的表面总颜色变化趋于增加 2-5 倍。总体而言，具有 100 ppm H ₂ O ₂和短浸泡时间（30 秒）的氩气生产的 PAW似乎是保护 ASBS 质量和安全的有前途的方法。