Effects of Air and Helium Cold Plasma on Sensory Acceptability and Quality of Fresh Sea Bass (Dicentrarchus labrax)

Mol, Sühendan; Akan, Tamer; Kartal, S.; Coşansu, Serap; Tosun, Şehnaz Yasemin; Alakavuk, Didem Üçok; Ulusoy, Şafak; Doğruyol, Hande; Bostan, Kamil

doi:10.1007/s11947-022-02950-w

Cited by 16 publications

(6 citation statements)

References 39 publications

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“…Conversely, at high voltages and increasing treatment time, there are changes in color factors, with an increase in a* and b* and a decrease in l*, consistent with our study results 32 . Notably, DBD treatment alone did not alter ΔE, and only in the combined treatment with increasing voltage and time did ΔE show a slight decrease 57 .…”

Section: Discussionmentioning

confidence: 85%

The synergistic effect of dielectric barrier discharge plasma and phycocyanin on shelf life of Oncorhynchus mykiss rainbow fillets

Seyedalangi,

Sari,

Nowruzi

et al. 2024

Sci Rep

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This study aimed to evaluate the efficacy of dielectric barrier discharge treatment (DBD) combined with phycocyanin pigment (PC) in extending the shelf life of Oncorhynchus mykiss rainbow fillets stored at 4 ± 0.1 °C. Microbiological, physicochemical, sensory and antioxidant properties were assessed over an 18-day storage period. The combined DBD and PC treatment significantly inhibited total viable counts and Psychrotrophic bacteria counts compared to the rest of the samples throughout storage. While Total Volatile Nitrogen concentrations remained below international standard until day 18, they exceeded this threshold in control sample by day 9. DBD treatment notably reduced Trimethylamine levels compared to controls (p < 0.05). PC and DBD combined inhibited DPPH and ABTS radical scavenging capacities by 80% and 85%, respectively, while demonstrating heightened iron-reducing antioxidant activity compared to controls. Analysis of 24 fatty acids indicated that PC mitigated DBD’s adverse effects, yielding superior outcomes compared to controls. The ratio of n-3 to n-6 fatty acids in all samples met or fell below international standard. Thus, the combined use of DBD and PC shows promise in extending fillet shelf life by over 15 days at 4 °C.

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Section: Discussionmentioning

confidence: 85%

The synergistic effect of dielectric barrier discharge plasma and phycocyanin on shelf life of Oncorhynchus mykiss rainbow fillets

Seyedalangi,

Sari,

Nowruzi

et al. 2024

Sci Rep

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“…Mol et al . (2022) examined the effect of cold plasma on sea bass quality and reported reduced sensory scores when samples were treated with cold plasma for 10 min, which was attributed to a decreased brightness and a drier appearance.…”

Section: Resultsmentioning

confidence: 99%

“…The panellists gave similar scores to the sensory parameters (data not shown) of the samples processed for a shorter time, without any significant variability. Mol et al (2022) examined the effect of cold plasma on sea bass quality and reported reduced sensory scores when samples were treated with cold plasma for 10 min, which was attributed to a decreased brightness and a drier appearance.…”

Section: Effect Of Cold Plasma On Sensory Propertiesmentioning

confidence: 99%

An opportunity for post‐harvest seafood safety: atmospheric pressure air or helium cold plasma to control Salmonella Enteritidis in sea bass

Üçok,

Akan,

Kartal

et al. 2024

Int J of Food Sci Tech

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SummarySalmonella contamination of fish after harvest is a significant food safety risk. To control this risk, it was aimed to reduce Salmonella Enteritidis in sea bass by helium and air plasma. Considering that preserving the fresh properties of sea bass is important for industrial applicability, determining the sensory effects of plasma treatments was also aimed. Since air plasma would provide a cheaper and easier alternative to helium plasma, their effects were compared. Additionally, the in vitro effects of these treatments on Salmonella Enteritidis were also investigated. Air and helium plasma completely inhibited the initial load of S. Enteritidis (2.79 Log CFU) inoculated on agar surface after 10 min treatment. Then, the inoculated sea bass samples were exposed to air or helium plasma for durations ranging from 1 to 15 min. Air and helium plasma treatments for 10 min provided 0.90 log cfu g−1 and 1.13 Log CFU/g reductions, respectively, but longer treatments did not lead to further significant reductions. Sensory scores were all above 7 (good) when samples were treated with air or helium plasma for 1–10 min, but longer treatments resulted in lower scores. The reduction of S. Enteritidis and changes in sensory characteristics were interpreted together and it was concluded that 10 min of air or helium plasma provided maximum reduction without causing any significant sensory changes. Overall, the current study showed that atmospheric pressure air and helium plasmas can be useful for ensuring post‐harvest safety in the fish trade.

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“…Cold atmospheric plasma (CAP), also known as nonthermal plasma, is a novel technology that has been gaining attention for its potential applications in the seafood industry (most of all microbial decontamination). This technology involves the ionization of gases (i.e., air, oxygen, nitrogen, helium, and argon) at atmospheric pressure, creating a mixture of charged particles, reactive species, UV radiation, and heat (Mol et al., 2023; Shiekh, Benjakul et al., 2021). To elucidate, both “cold plasma (CP)” and “cold atmospheric plasma (CAP)” refer to plasma technologies that function at near‐ambient temperatures.…”

Section: Emerging Technologies For Seafood Processingmentioning

confidence: 99%

“…This process involves energizing a gas (either single or combined) with a high‐intensity electric field, or energy beyond its ionization potential, which then transitions the gas into an ionized state, commonly referred to as plasma. During this transformation, a broad spectrum of species are generated, including both positive and negative ions, radicals, neutrally and excitedly charged molecules, electrons, and quantities of electromagnetic radiation, such as visible light and ultraviolet (UV) (Abel et al., 2022; Mol et al., 2023; Situ et al., 2023). As an advanced nonthermal technique, CP technology has made significant strides in a short time, with a myriad of applications ranging from microbial disinfection and cancer treatment to wound healing (Olatunde et al., 2020, 2021).…”

Section: Emerging Technologies For Seafood Processingmentioning

confidence: 99%

Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry

Russo,

Langellotti,

Torrieri

et al. 2023

Comp Rev Food Sci Food Safe

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Seafood processing has traditionally been challenging due to the rapid spoilage rates and quality degradation of these products. With the rise of food science and technology, novel methods are being developed to overcome these challenges and improve seafood quality, shelf life, and safety. These methods range from high‐pressure processing (HPP) to edible coatings, and their exploration and application in seafood processing are of great importance. This review synthesizes the recent advancements in various emerging technologies used in the seafood industry and critically evaluates their efficacy, challenges, and potential benefits. The technologies covered include HPP, ultrasound, pulsed electric field, plasma technologies, pulsed light, low‐voltage electrostatic field, ozone, vacuum cooking, purified condensed smoke, microwave heating, and edible coating. Each technology offers unique advantages and presents specific challenges; however, their successful application largely depends on the nature of the seafood product and the desired result. HPP and microwave heating show exceptional promise in terms of quality retention and shelf‐life extension. Edible coatings present a multifunctional approach, offering preservation and the potential enhancement of nutritional value. The strength, weakness, opportunity, and threat (SWOT) analysis indicates that, despite the potential of these technologies, cost‐effectiveness, scalability, regulatory considerations, and consumer acceptance remain crucial issues. As the seafood industry stands on the cusp of a technological revolution, understanding these nuances becomes imperative for sustainable growth. Future research should focus on technological refinements, understanding consumer perspectives, and developing regulatory frameworks to facilitate the adoption of these technologies in the seafood industry.

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Effects of Air and Helium Cold Plasma on Sensory Acceptability and Quality of Fresh Sea Bass (Dicentrarchus labrax)

Cited by 16 publications

References 39 publications

The synergistic effect of dielectric barrier discharge plasma and phycocyanin on shelf life of Oncorhynchus mykiss rainbow fillets

The synergistic effect of dielectric barrier discharge plasma and phycocyanin on shelf life of Oncorhynchus mykiss rainbow fillets

An opportunity for post‐harvest seafood safety: atmospheric pressure air or helium cold plasma to control Salmonella Enteritidis in sea bass

Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry

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