Cold plasma for the preservation of aquatic food products: An overview.

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Rathod N. B., Ranveer R. C., Bhagwat P. K., Ozogul F., Benjakul S., Pillai S., ...Daha Fazla

Comprehensive reviews in food science and food safety, cilt.20, ss.4407-4425, 2021 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 20
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1111/1541-4337.12815
  • Dergi Adı: Comprehensive reviews in food science and food safety
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, MEDLINE, Veterinary Science Database
  • Sayfa Sayıları: ss.4407-4425
  • Anahtar Kelimeler: aquatic food quality, cold plasma, microbial spoilage, oxidation, CORONA DISCHARGE PLASMA, SHELF-LIFE EXTENSION, ATMOSPHERIC PLASMA, MICROBIAL DECONTAMINATION, FISH, QUALITY, JET, PROTEASES, BACTERIA, TEXTURE
  • Çukurova Üniversitesi Adresli: Evet

Özet

Cold plasma (CP) is an upcoming technology implemented for the preservation of highly perishable foods, especially aquatic food products (AFPs). The high moisture content, high-quality protein with all essential amino acids and unsaturated fatty acids makes AFP more susceptible to microbial spoilage and oxidation of lipids and proteins. Spoilage lowers the nutritive value and could generate toxic components, making it unsafe for consumption. In recent times, the rising demand for food products of aquatic origin with preserved quality and extended shelf-life has been recorded. In addition, minimally or nonthermally processed and preserved foods are gaining great attention. CP technology has demonstrated an excellent ability to inactivate microorganisms without promoting their resistance and triggering some deteriorative enzymes, which are typical factors responsible for the spoilage of AFP. Consequently, CP could be recommended as a minimal processing intervention for preserving the quality of AFP. This review focuses on different mechanisms of fish spoilage, that is, by microorganisms and oxidation, their inhibition via the application of CP, and the retention of quality and shelf-life extension of AFP.