Cold-atmospheric-plasma activated-ice as a cooling medium with antimicrobial properties: Case study on fish fillet preservation.
Food Res Int
; 167: 112639, 2023 05.
Article
em En
| MEDLINE
| ID: mdl-37087232
ABSTRACT
The efficacy and applicability of Plasma Activated Ice (PAI) -produced by cold atmospheric plasma (CAP) technology- on microorganisms and quality characteristics of perishable fresh sea bream (Sparus aurata) fillets, were evaluated. The changes in microbiological load and quality characteristics of fish fillets were investigated during storage with ice from deionized water (Control), PAI and ice from artificially produced water (Artificial) of H2O2 concentrations equal to those of PAI. Fresh sea bream fillets were packed under ice flakes (produced from PAI or Artificial or Control) on layers (as typically done in the relevant industry) and stored at 0.5 °C for 27 days. PAI application inhibited significantly the growth of microbial load of the fillets resulting in reduced growth rates while simultaneously significantly retarded the quality deterioration compared to the other disinfectant media. The use of PAI (with 10 mg/L H2O2) led to a 11-day and 6-day extension, i.e., 2-fold and a â¼ 1.5-fold extension, of the fillets shelf-life compared to the samples treated with Control and Artificial ice, respectively. The results proved the efficiency of PAI in extending the shelf-life of perishable foods during storage (or/and transportation), by validating its antimicrobial properties and cooling capacity.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Perciformes
/
Dourada
/
Gases em Plasma
/
Anti-Infecciosos
Limite:
Animals
Idioma:
En
Revista:
Food Res Int
Ano de publicação:
2023
Tipo de documento:
Article
País de afiliação:
Grécia