Cold plasma for the preservation of aquatic food products: An overview.
aquatic food quality
cold plasma
microbial spoilage
oxidation
Journal
Comprehensive reviews in food science and food safety
ISSN: 1541-4337
Titre abrégé: Compr Rev Food Sci Food Saf
Pays: United States
ID NLM: 101305205
Informations de publication
Date de publication:
09 2021
09 2021
Historique:
revised:
24
06
2021
received:
18
12
2020
accepted:
02
07
2021
pubmed:
7
8
2021
medline:
26
10
2021
entrez:
6
8
2021
Statut:
ppublish
Résumé
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.
Identifiants
pubmed: 34355478
doi: 10.1111/1541-4337.12815
doi:
Substances chimiques
Plasma Gases
0
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
4407-4425Informations de copyright
© 2021 Institute of Food Technologists®.
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