Effects of cold atmospheric plasma on mackerel lipid and protein oxidation during storage. (January 2020)

• Record Type: Journal Article
• Authors: Pérez-Andrés, Juan M.; de Alba, María; Harrison, Sabine M.; Brunton, Nigel P.; Cullen, P.J.; Tiwari, Brijesh K.
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 118(2020)
• Publication Date: 2020-01
• Subjects: Cold atmospheric plasma -- Mackerel -- Lipid oxidation -- Protein oxidation; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2019.108697
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The present study investigated the effects of cold atmospheric plasma on the shelf-life stability of lipids and proteins of commercially packaged mackerel fillets. The results showed no significant effects on lipid oxidation between the control samples and those treated at 80 kV for extended treatment times of 5 min using an in-package plasma system. In addition, no significant changes (p > 0.05) were found in the fatty acid composition or nutritional quality indices after treatment. Finally, the formation of carbonyls was accelerated by plasma treatment at the end of the storage period for 4 °C and 8 °C. These results suggest that cold atmospheric plasma technologies are potentially suitable as processing technologies for the fish industry. Highlights: No significant effect on lipid oxidation was found in mackerel at 80 kV for 5 min. Fatty acid profile of mackerel fillets was not significantly affected by plasma. Nutritional quality indices were not compromised at 80 kV for 5 min. CAP treatment accelerated the formation of carbonyls related to protein oxidation.