A Review of the Use of Cold Plasma in the Preservation of Aquatic Food Products
Subject Areas :Anahita Talebreza 1 , Narges Mooraki 2 , Masoud Honarvar 3
1 - Department of Food Science and Technology, Faculty of Biological Science, North Tehran Branch, Islamic Azad University, Tehran, Iran.
2 - Department of Fisheries Science, Faculty of Marine Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran.
3 - Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Keywords: Non-thermal Process, Fishery Products, Food Matrix, Oxidation, Organoleptic Properties.,
Abstract :
Preservation and guaranteed safety of seafood is a big challenge in many countries. Cold plasma is a relatively new technology that is used to preserve the quality of foods with a high rate of spoilage, especially aquatic food products. Non-thermal technologies, especially cold plasma, have attracted a lot of attention as a powerful tool for processed food, especially aquatic foods, in order to meet consumer expectations, in which stability and improved nutritional and organoleptic properties are considered. However, there are several limitations such as oxidation of protein and lipids, change in organoleptic properties and also color change, which limit the application of these technologies in the marine food industry. Foods that have been processed and stored with minimal or no heat, attract a lot of attention. Cold plasma produced by using energy to induce partial ionization of a gas has shown a very good ability to inactivate microorganisms and affect some destructive enzymes, which are aquatic pathogens, and also maintain the quality and increase the shelf life of aquatic food products by this non-thermal technology has been highly regarded. Further scientific understanding is important for the legal approval and development of plasma sources efficiently and on a large scale. Research in the field of applying cold plasma in the food technology domain is increasing. Currently, most of the focus is on the bactericidal effect of plasma. Plasma treatment clearly shows the inactivation of pathogens associated with spoilage, although the active species produced in this process will affect the matrix of food products, and the chemical composition and organoleptic properties of food should be considered in research.
