Effects of different antioxidants on quality of meat patties treated with in-package cold plasma

2021 ◽  
Vol 70 ◽  
pp. 102690
Author(s):  
Yue Gao ◽  
Hung-Yueh Yeh ◽  
Brian Bowker ◽  
Hong Zhuang
Keyword(s):  
Cold Plasma

Understanding the role of atmospheric cold plasma (ACP) in maintaining the quality of hairtail (Trichiurus Lepturus)

2021 ◽  
Vol 343 ◽  
pp. 128418
Author(s):  
John Kilian Koddy ◽  
Wenhua Miao ◽  
Shaimaa Hatab ◽  
Lingling Tang ◽  
Huiqian Xu ◽  
...  
Keyword(s):  
Cold Plasma ◽  
Trichiurus Lepturus

scholarly journals Cold Plasma: An Alternative in Litopenaeus vannamei Shrimp Preservation

2021 ◽  
Vol 9 (2) ◽  
pp. 521
Author(s):  
Lucas De Oliveira Soares Rebouças ◽  
Julianna Paula do Vale Figueiredo ◽  
Maria Carla da Silva Campelo ◽  
Jovilma Maria Soares De Medeiros ◽  
Renata Bezerra Gomes Rebouças ◽  
...  
Keyword(s):  
Shelf Life ◽  
Thermal Plasma ◽  
Litopenaeus Vannamei ◽  
Cold Plasma ◽  
Microbial Growth ◽  
Quality Attributes ◽  
Pacific White Shrimp ◽  
White Shrimp ◽  
Non Thermal Plasma

This study aimed evaluating the effects of cold plasma on the quality attributes of Pacific white shrimp (Litopenaeus vannamei). Shrimp were divided into 4 sample groups: one control and the remaining groups subjected to cold plasma at frequencies of 5, 10, and 15 kHz, respectively, during 10 minutes of application followed by evaluation of chemical, physical, microbiological, and sensorial characteristics. Cold plasma contributed significantly to the maintenance of shrimp quality during storage, delaying the melanization process, microbial growth, improving the physicochemical and sensorial qualities of the samples. Exposure of white shrimp to non-thermal plasma at 15 kHz promoted better physicochemical, microbiological, and sensorial results, and increased the shelf life of samples by 5 days, suggesting that the treatment is effective to preserve the quality of shrimp.

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