Effect of cold plasma on maintaining the quality of chub mackerel (<scp><i>Scomber japonicus</i></scp>): biochemical and sensory attributes

Chen, Jing; Wang, Sheng-Zhe; Chen, Junyu; Chen, Dongzhi; Deng, Shanggui; Xu, Bugong

doi:10.1002/jsfa.9138

Cited by 72 publications

(40 citation statements)

References 33 publications

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“…These microorganisms could play a role in spoilage of slices with extended storage time (Mol, Erkan, Uecok, & Tosun, ). TVBC and VPBC were found to increase in mackerel and herring after DBD‐HVCAP treatment during refrigerated storage (Albertos et al., ; Chen et al., ). The results suggested that DBD‐HVCAP treatment for at least 5 min was sufficient in augmenting the shelf‐life of Asian sea bass during 4 °C storage by retarding the growth of microorganisms.…”

Section: Resultsmentioning

confidence: 99%

Dielectric Barrier Discharge High Voltage Cold Atmospheric Plasma: An Innovative Nonthermal Technology for Extending the Shelf‐Life of Asian Sea Bass Slices

Olatunde

Benjakul

Vongkamjan

2019

Journal of Food Science

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Impact of dielectric barrier discharge high‐voltage cold atmospheric plasma (DBD‐HVCAP) generated with the mixture of oxygen and argon (10:90) for various treatment times (2.5 to 10 min) on the qualities of Asian sea bass slices during 4 °C storage was investigated. Microbial load of slices treated with DBD‐HVCAP were lower than the control. The efficacy of bacteria reduction by DBD‐HVCAP was dependent on the treatment times (P < 0.05). Total viable bacteria count (TVBC) was more than 6.0 Log CFU/g at day 6 for the control kept in air. Slices treated with DBD‐HVCAP for all treatment times used had TVBC lower than the limit at day 12. Total volatile nitrogen base content (TVNB) as well as trimethylamine (TMA) content in slices treated with DBD‐HVCAP were lower than that of the control throughout the storage. TVNB as well as TMA contents were lower in HVCAP treated slices in a treatment time‐dependent manner. Nevertheless, lipid oxidation in samples treated with DBD‐HVCAP was higher than that of the control. Polyunsaturated fatty acids were decreased in slices treated with DBD‐HVCAP for more than 5 min after 12 days of storage. Therefore DBD‐HVCAP treatment for 5 min was demonstrated to be potential means for increasing the shelf‐life of Asian sea bass slices with minimal negative effect on chemical and sensory properties, in which they could be stored longer than 12 days at 4 °C. Practical Application Microbial inactivation capacity of dielectric barrier discharge high‐voltage cold atmospheric plasma (DBD‐HVCAP) has been documented with limited information on its application in extending the shelf‐life of foods. DBD‐HVCAP was demonstrated as an innovative technology for extending the shelf‐life of Asian sea bass slices, which could be implemented in seafood industries for assuring safety and extending shelf‐life of products. The shelf‐life of the slices treated with DBD‐HVCAP was extended to 12 days of storage at 4 °C as compared to the 6 days of the untreated counterpart.

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Section: Resultsmentioning

confidence: 99%

Dielectric Barrier Discharge High Voltage Cold Atmospheric Plasma: An Innovative Nonthermal Technology for Extending the Shelf‐Life of Asian Sea Bass Slices

Olatunde

Benjakul

Vongkamjan

2019

Journal of Food Science

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“…The disappearance of blue color judged titration termination. The PV were expressed as mill equivalents (meq) of active O 2 per kg of fat (Chen et al, 2019).…”

Section: Methodsmentioning

confidence: 99%

Optimization of decontamination conditions for Aspergillus flavus inoculated to military rations snack and physicochemical properties with atmospheric cold plasma

Bagheri

Abbaszadeh

Salari

2020

Journal of Food Safety

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In this study, the effectiveness of ACP in inactivating Aspergillus flavus inoculated to military rations snack using response surface methodology (RSM) was investigated. Additionally, the effect of this treatment on the total count and yeast-mold count, as well as some quality properties of military rations snack, was examined. RSM was applied to study the voltage effects (5-15 kV), the distance between ACP emitter and sample (3-7 cm), and different treatment time (2-10 min) on the physicochemical properties of the military rations snack. Increasing voltage and time, together with reducing distance, caused a decrease in A. flavus, total count, yeast and mold count, total aflatoxin, as well as color difference. The peroxide value also increased with increasing voltage levels. The optimum conditions for treated military rations snack by ACP are as follows: a system voltage of 9 kV, a distance of 3 cm between the sample and the emitter, and a time of 6 min. Under these conditions, the responses, including the utmost reduction of 4.31 log CFU/g for the total count, 4.64 log CFU/g for yeast-mold count, and 2.98 log CFU/g for A. flavus were found from starting level of 5.2, 2, and 3.1 log CFU/g, respectively. It was found that snack samples had a 3.66% decrease in moisture content, 76.13% decrease in total aflatoxin, 3.01% increase in color difference, and 0.22 meq O 2 .kg/oil increase in peroxide value as a result of ACP application. ACP has the potential to increase microbiological safety by maintaining desirable quality properties in military rations snack.

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“…It is encouraging that there is an increasing list of studies over the past five years demonstrating the antimicrobial properties of NTAP on fish [152,[155][156][157][158][159][160] and RTE seafood products [136,153,161,162], which can lead to the adoption of this method from the seafood industry. NTAP has a high potential to be commercially used within many fields of the seafood industry.…”

Section: Microbiological Quality and Safetymentioning

confidence: 99%

Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood

Εkonomou¹,

Boziaris²

2021

Applied Sciences

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A literature search and systematic review were conducted to present and discuss the most recent research studies for the past twenty years on the application of non-thermal methods for ensuring the microbiological safety and quality of fish and seafood. This review presents the principles and reveals the potential benefits of high hydrostatic pressure processing (HHP), ultrasounds (US), non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), and electrolyzed water (EW) as alternative methods to conventional heat treatments. Some of these methods have already been adopted by the seafood industry, while others show promising results in inactivating microbial contaminants or spoilage bacteria from solid or liquid seafood products without affecting the biochemical or sensory quality. The main applications and mechanisms of action for each emerging technology are being discussed. Each of these technologies has a specific mode of microbial inactivation and a specific range of use. Thus, their knowledge is important to design a practical application plan focusing on producing safer, qualitative seafood products with added value following today’s consumers’ needs.

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Effect of cold plasma on maintaining the quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes

Abstract: The excellent antimicrobial efficacy of ACP treatment makes it a potential and promising alternative to other seafood preservation technology. This is the first report on the application of ACP to seafood, which is essential to perishable food storage. © 2018 Society of Chemical Industry.

Cited by 72 publications

References 33 publications

Dielectric Barrier Discharge High Voltage Cold Atmospheric Plasma: An Innovative Nonthermal Technology for Extending the Shelf‐Life of Asian Sea Bass Slices

Dielectric Barrier Discharge High Voltage Cold Atmospheric Plasma: An Innovative Nonthermal Technology for Extending the Shelf‐Life of Asian Sea Bass Slices

Optimization of decontamination conditions for Aspergillus flavus inoculated to military rations snack and physicochemical properties with atmospheric cold plasma

Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood

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