Application of atmospheric cold plasma-activated water (PAW) ice for preservation of shrimps (Metapenaeus ensis). (December 2018)

• Record Type: Journal Article
• Authors: Liao, Xinyu; Su, Yuan; Liu, Donghong; Chen, Shiguo; Hu, Yaqin; Ye, Xingqian; Wang, Jun; Ding, Tian
• Is Part Of: Food control. Volume 94(2018)
• Page Start: 307
• Page End: 314
• Publication Date: 2018-12
• Subjects: Plasma-activated water ice -- Shrimps -- Preservation -- Quality; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2018.07.026
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: In this paper, plasma-activated water (PAW) ice is proposed for the preservation of fresh shrimps. The changes in microbiological, physical, chemical and protein properties were investigated during storage with conventional tap water (TW) ice and PAW ice. Compared with TW ice, PAW ice showed significant advantage for inhibition of microbial growth, extending the storage time by 4–8 days. The pH of shrimps treated with PAW ice remained below 7.7 during storage. The deteriorating changes in color characteristics and hardness were delayed by the PAW ice treatment. The production of volatile basic nitrogen (TVBN) was reduced to below 20 mg/100 g during PAW ice storage, significantly lower ( p < 0.05) than that of the samples treated with TW ice. In addition, PAW ice did not result in adverse changes in shrimp proteins. Therefore, the study showed that PAW ice may be used in preservation of fresh seafood. Highlights: PAW ice was investigated for preservation of fresh shrimps. PAW ice significantly retarded microbial growth in fresh shrimps. PAW ice delayed the progress of melanosis in shrimps. PAW ice had no adverse effect on the quality of shrimps.