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.
Introduction
Global seafood production increased by 19% in 2018 compared to 2007 (15). Given the increase in per capita consumption, it is estimated that per capita consumption will reach 23.3 kg by 2023 (13, 35). Seafood is highly perishable due to its high nutrient content, water content, and pH, and due to chemical, microbial, and enzymatic activities (61). Spoilage of aquatic products leads to the production of off-flavors, off-flavors, and toxic compounds, so the need to preserve aquatic products ensures consumer safety.Preservation using supercooling, modified atmosphere packaging, active packaging, active edible coatings, irradiation, chemical compounds, bacteriocins, nanoparticles, and essential oil application, applied individually or in combination with other techniques, have been discussed, showing negative effects on aquatic quality and nutritional properties (3). One type of preservation method discussed is the use of cold plasma to maintain quality, reduce spoilage, and extend the shelf life of AFPs, preserving nutritional and health benefits. Plasma is a term used to refer to a fully ionized gas that is composed of various substances such as photons and free electrons along with atoms in an excited state with a neutral charge. Plasma has a net charge of zero because it contains an equal number of positive and negative ions (57).Plasma is generally classified into two types: thermal (hot) and non-thermal (cold) plasma, distinguished by the production mechanism. Thermal plasma production requires high pressure and temperature with heavy electrons. Non-thermal or near-ambient temperature plasma is produced under atmosphere or vacuum at temperatures of 30–60°C, which requires low energy (32,60). In this method, ionization of reactive oxygen species (ROS), reactive nitrogen species (RNS), negatively and positively charged species, several short-lived radicals, and radiation (ultraviolet and visible light) are produced, which react directly or indirectly with the food matrix under treatment and maintain the “freshness” of the products while performing the disinfection process, can have a negative or positive effect on the nutrients of the sample (32,60).Non-thermal processing has minimal adverse effects on the nutritional and sensory properties of the treated foods, however, plasma treatment has been reported to induce oxidative stress, damage metabolic systems, and ultimately cell death (26). It is essential to investigate the effects of non-thermal processing such as cold plasma to minimize its negative effects on the quality of food products. The acceptance of cold plasma for food disinfection is increasing because no harmful or chemical/synthetic agents are used during the process and the operating temperature range is close to ambient. In addition, it is considered an environmentally friendly technology. However, cold plasma technology needs to be optimized to match the requirements of the food matrix of the target products.In order to achieve the successful adoption of a new technology such as atmospheric cold plasma in the food industry, several non-technological aspects need to be considered in its application. First, the consumer is the main driving force and his expectations are constantly changing. Currently, consumers want high-quality, nutrient-rich foods, without synthetic preservatives or chemicals, for themselves and even their pets. There is also a subset of consumers who consider price as a secondary priority and are willing to pay more for their demands (24). In most cases, the use of atmospheric cold plasma for meat has not been implemented in the form of direct exposure, but has been incorporated into the packaging matrix.The primary limitation is its incompatibility with food processing when working in a vacuum (34). Many researchers have reported the positive effect of atmospheric cold plasma treatment on meat quality (5,28). Research related to the application of cold plasma to food products in Iran has been limited and mainly focused on reducing the microbial load, and its effect on sensitive components in food, especially lipids, vitamins and bioactive compounds, are issues that still need further investigation and with their completion this technology will find wider application and acceptance in the food industry in the country.
Application of cold plasma in the preservation and quality of aquatic food products
Aquatic, due to their delicate texture and high nutritional value, are popular food products. However, the shelf life of seafood is limited due to their high nutrient content, neutral pH and high humidity (59).Spoilage of aquatic products begins immediately after harvest and follows a very complex mechanism and develops at different rates (14). The extent of lipid oxidation in fishery products is largely influenced by pre-harvest activities (physical stress and injuries), post-harvest activities (pH, cooling time reduction and temperature), and effective parameters in the processing process (processing temperature, size reduction, type of packaging, storage conditions, distribution conditions, and additives) (30). In general, spoilage causes product loss through the action of two main factors, microorganisms and enzymes; while oxidation of proteins and lipids causes food quality deterioration (37,54). The breakdown of proteins and non-protein nitrogenous compounds leads to the formation of undesirable odors or flavors, such as trimethylamine, ammonia, and other nitrogenous molecules.Seafood is also rich in polyunsaturated fatty acids, which makes it more susceptible to oxidation. Off-flavors, loss of nutritional value, production of antinutritional molecules, and discoloration are the main consequences of lipid oxidation in seafood. During the production, distribution, and storage of seafood products, critical control point analysis, good hygiene practices, and good manufacturing practices are essential to control spoilage (27). The impact of traditional/conventional preservation methods, which are mainly thermal technologies, on the quality of seafood has been extensively studied. In addition, consumer demand for less processed seafood with a long shelf life has increased (38). However, very fresh seafood is practically selected for treatment to maintain its original quality.As mentioned earlier, cold plasma is one of the new technologies that has been investigated for the preservation of various foods. Cold plasma produced by different methods is presented in Table 1. Compared with the thermal processes that are commonly used, the appearance of seafood changes drastically upon heating
and the product loses water due to thermal denaturation of proteins. In this case, seafood acquires a hard texture and loses its juiciness. Therefore, thermal processes completely change the consumers’ perception of quality; in this case, they are mostly considered as “cooked seafood”.The reactive species produced during plasma treatment can be modified by using different gases, such as oxygen, nitrogen, argon, helium, and air, to match the processing requirements of the target product. Furthermore, since the reactive species produced during the cold plasma process, regardless of the process parameters, can accelerate the oxidation of protein molecules, lipids, enzymes, and bioactive compounds in the treated seafood, optimization of the process factors for cold plasma is essential. This is essential to maximize the efficiency of cold plasma treatment in inactivating pathogenic or spoilage microorganisms without changing the quality characteristics, especially for raw seafood.However, given the negative impact of active species acting with antimicrobial properties, especially on lipid and protein oxidation, prior pretreatment of seafood with effective antioxidants, especially natural compounds, can reduce the extent of this phenomenon. Seafood, as mentioned, is very susceptible to spoilage. Cold plasma has been proposed in previous studies to increase the shelf life of foods by inactivating enzymes, microorganisms and reducing lipid oxidation, in particular (Table 2)
1. Albertos I, Martin-Diana A. B, Cullen P. J, Tiwari B. K, Ojha S, Bourke P. et al. Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh Mackerel (Scomber scombrus) fillets. Innovative Food Science and Emerging Technologies. 2017; 44:117–122. https://doi.org/10.1016/j.ifset.2017.07.006
2. Albertos I, Martin-Diana A. B, Cullen P. J, Tiwari B. K, Ojha K. S, Bourke P. et al. Shelf-life extension of Herring (Clupea harengus) using in-package atmospheric plasma technology. Innovative Food Science and Emerging Technologies. 2019; 53:85–91. https://doi.org/10.1016/j.ifset.2017.09.010
3. Cao X, Islam M. N, Chitrakar B, Duan Z, Xu W, Zhong S. Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage. Food Science & Nutrition. 2020; 8(2):973–981. https://doi.org/10.1002/fsn3.1378
4. Chalamaiah M, Ulug S. K, Hong H, Wu J. Regulatory requirements of bioactive peptides (protein hydrolysates) from food proteins. Journal of Functional Foods. 2019; 58:123–129. https://doi.org/10.1016/j.jff.2019.04.050
5. Chaplot S, Yadav B, Jeon B, Roopesh. Atmospheric cold plasma and peracetic acid–based hurdle intervention to reduce salmonella on raw poultry meat. Journal of Food Protection. 2019; 82(5):878–888. https://doi.org/10.4315/0362-028x.jfp-18-377
6. Choi S, Puligundla P, Mok C. Microbial decontamination of dried Alaska pollock shreds using corona discharge plasma jet: Effects on physicochemical and sensory characteristics. Journal of Food Science. 2016; 81(4): M952–M957. https://doi.org/10.1111/1750-3841.13261
7. Choi S, Puligundla P, Mok C. Impact of corona discharge plasma treatment on microbial load and physicochemical and sensory characteristics of semi-dried squid (Todarodes pacificus). Food Science and Biotechnology. 2017; 26(4): 1137–1144. https://doi.org/10.1007/s10068-017-0137-8
8. De Souza Silva D. A, Da Silva Campêlo M. C, De Oliveira Soares Rebouças L, De Oliveira Vitoriano J, Alves C, Junior Da Silva J. B. A. et al. Use of cold atmospheric plasma to preserve the quality of White shrimp (Litopenaeus vannamei). Journal of Food Protection. 2019; 82(7): 1217–1223. https://doi.org/10.4315/0362-028x.jfp-18-369
9. Ekezie F. C, Cheng J, Sun D. Effects of nonthermal food processing technologies on food allergens: A review of recent research advances. Trends in Food Science & Technology. 2018a; 74: 12–25. https://doi.org/10.1016/j.tifs.2018.01.007
10. Ekezie F. C, Cheng J, Sun D. Effects of mild oxidative and structural modifications induced by argon plasma on physicochemical properties of actomyosin from King prawn (Litopenaeus vannamei). Journal of Agricultural and Food Chemistry. 2018b; 66(50): 13285–13294. https://doi.org/10.1021/acs.jafc.8b05178
11. Ekezie F. C, Cheng J, Sun D. Effects of atmospheric pressure plasma jet on the conformation and physicochemical properties of myofibrillar proteins from King prawn (Litopenaeus vannamei). Food Chemistry. 2019; 276:147–156. https://doi.org/10.1016/j.foodchem.2018.09.113
12. Ekezie F. C, Sun D, Cheng J. A review on recent advances in cold plasma technology for the food industry: Current applications and future trends. Trends in Food Science and Technology. 2017; 69:46–58. https://doi.org/10.1016/j.tifs.2017.08.007
13. Esua O. J, Cheng J, Sun D. Functionalization of water as a nonthermal approach for ensuring safety and quality of meat and seafood products. Critical Reviews in Food Science and Nutrition. 61(3): 431–449. https://doi.org/10.1080/10408398.2020.1735297
14. FAO., 2005. Postharvest changes in fish. Fisheries and aquaculture department, Food and Agriculture Organization of the United Nations.
15. FAO.,2020. The State of world Fisheries and Aquaculture: Sustainability in action. Food and Agriculture Organization of the United Nations.
16. Filho E. G. A, De Brito E. S. Rodrigues S. 2019. Effects of cold plasma processing in food components. In Elsevier eBooks, pp.253–268.
https://doi.org/10.1016/b978-0-12-814921-8.00008-6
17. Gavahian M, Chu Y, Khaneghah A. M, Barba F. J, Misra N. A critical analysis of the cold plasma induced lipid oxidation in foods. Trends in Food Science and Technology. 2018; 77:32–41. https://doi.org/10.1016/j.tifs.2018.04.009
18. Giménez A, Ares F, Ares G. Sensory shelf-life estimation: A review of current methodological approaches. Food Research International. 2012; 49(1): 311–325. https://doi.org/10.1016/j.foodres.2012.07.008
19. Gök V, Aktop S, Özkan M, Tomar O. The effects of atmospheric cold plasma on inactivation of Listeria monocytogenes and Staphylococcus aureus and some quality characteristics of pastırma—A dry-cured beef product. Innovative Food Science and Emerging Technologies. 2019; 56, 102188. https://doi.org/10.1016/j.ifset.2019.102188
20. He Y, Huang H, Li L. Yang X. Label-free proteomics of Tilapia fillets and their relationship with meat texture during post-mortem storage. Food Analytical Methods. 2018; 11(11):3023-3033. https://doi.org/10.1007/s12161-018-1273-3
21. Hong H, Yang X, You Z, Cheng F. Visual quality detection of aquatic products using machine vision. Aquaculture Engineering. 2014; 63: 62–71. https://doi.org/10.1016/j.aquaeng.2014.10.003
22. Jayasena D. D, Kim H. J, Yong H. I, Park S. H, Kim K, Choe W. et al. Flexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef loin: Effects on pathogen inactivation and meat-quality attributes. Food Microbiology. 46: 51–57.
https://doi.org/10.1016/j.fm.2014.07.009
23. Kamath S. D, Rahman A. M. A, Komoda T, Lopata A. L. 2013; Impact of heat processing on the detection of the major shellfish allergen tropomyosin in crustaceans and molluscs using specific monoclonal antibodies. Food Chemistry, 141(4), pp.4031–4039. https://doi.org/10.1016/j.foodchem.2013.06.105
24. Keener K. M, Misra N. Future of cold plasma in food processing. In Elsevier eBooks. 2016; 343–360. https://doi.org/10.1016/b978-0-12-801365-6.00014-7
25. Khan S, Rehman A, Shah H, Aadil R. M, Ali A, Shehzad Q, Ashraf W. et al. 2020. Fish protein and its derivatives: the novel applications, bioactivities, and their functional significance in food products. Food Reviews International. 2020; 38(8): https://doi.org/10.1080/87559129.2020.1828452
26. Kim Y, Yun H, Eom S, Sung B, Lee S, Jeon S. et al. Bactericidal action mechanism of nonthermal plasma: denaturation of membrane proteins. IEEE Transactions on Radiation and Plasma Medical Sciences. 2018; 2(1): 77–83. https://doi.org/10.1109/trpms.2017.2762732
27. Li T, Li J, Hu W, Zhang X, Li X Zhao J. Shelf-life extension of Crucian carp (Carassius auratus) using natural preservatives during chilled storage. Food Chemistry. 2012; 135(1):140–145. https://doi.org/10.1016/j.foodchem.2012.04.115
28. Luo J, Nasiru M. M, Yan W, Zhuang H, Zhou G, Zhang J. Effects of dielectric barrier discharge cold plasma treatment on the structure and binding capacity of aroma compounds of myofibrillar proteins from dry-cured bacon. Food Science and Technology. 2020; 117: 108606. https://doi.org/10.1016/j.lwt.2019.108606
29. Mandal R, Singh A. Recent developments in cold plasma decontamination technology in the food industry. Trends in Food Science & Technology. 2018; 80: 93–103. https://doi.org/10.1016/j.tifs.2018.07.014
30. Mariutti L. R. B, Bragagnolo N. Influence of salt on lipid oxidation in meat and seafood products: A review. Food Research International. 2017; 94: 90–100. https://doi.org/10.1016/j.foodres.2017.02.003
31. Miao W, Nyaisaba B. M, Koddy J. K, Chen M, Hatab S, Deng S. Effect of cold atmospheric plasma on the physicochemical and functional properties of myofibrillar protein from Alaska pollock (Theragra chalcogramma). International Journal of Food Science and Technology. 2019; 55(2): 517–525. https://doi.org/10.1111/ijfs.14295
32. Misra N, Tiwari B. K, Raghavarao K, Cullen P. J. Nonthermal plasma inactivation of Foodborne pathogens. Food Engineering Reviews. 2011; 3(3–4): pp.159–170. https://doi.org/10.1007/s12393-011-9041-9
33. Misra N, Pankaj S, Segat A, Ishikawa K. Cold plasma interactions with enzymes in foods and model systems. Trends in Food Science and Technology. 2016; 55:39–47. https://doi.org/10.1016/j.tifs.2016.07.001
34. Moutiq R, Misra N, Mendonca A. F, Keener K. M. In-package decontamination of chicken breast using cold plasma technology: Microbial, quality and storage studies. Meat Science. 2020; 159: 107942. https://doi.org/10.1016/j.meatsci.2019.107942
35. Nations, F. a. a. O. O. T. U., 2018. Fishery and Aquaculture Statistics: In FAO eBooks. https://doi.org/10.4060/cb1213t
36. Nyaisaba B. M, Miao W, Hatab S, Siloam A, Chen M, Deng S. Effects of cold atmospheric plasma on squid proteases and gel properties of protein concentrate from Squid (Argentinus ilex) mantle. Food Chemistry. 2019; 291:68–76. https://doi.org/10.1016/j.foodchem.2019.04.012
37. Odeyemi O. A, Alegbeleye O, Strateva M, Stratev D. Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin. Comprehensive Reviews in Food Science and Food Safety. 2020; 19(2): 311–331. https://doi.org/10.1111/1541-4337.12526
38. Olatunde O. O, Benjakul S. Nonthermal processes for shelf-life extension of seafoods: a revisit. Comprehensive Reviews in Food Science and Food Safety. 17(4): 892–904. https://doi.org/10.1111/1541-4337.12354
39. Olatunde O. O, Benjakul S. Antioxidants from crustaceans: A panacea for lipid oxidation in marine-Based foods. Food Reviews International. 2020; 38(1): 1–31. https://doi.org/10.1080/87559129.2020.1717522
40. Olatunde O. O, Benjakul S, Vongkamjan K. Dielectric barrier discharge high voltage cold atmospheric plasma: an innovative nonthermal technology for extending the shelf‐life of Asian sea bass slices. Journal of Food Science. 2019a. 84(7): 1871–1880. https://doi.org/10.1111/1750-3841.14669
41. Olatunde O. O, Benjakul S, Vongkamjan K. High voltage cold atmospheric plasma: Antibacterial properties and its effect on quality of Asian sea bass slices. Innovative Food Science
and Emerging Technologies. 2019b. 52: 305–312.
https://doi.org/10.1016/j.ifset.2019.01.011
42. Olatunde O. O, Benjakul S, Vongkamjan, K. Combined effects of high voltage cold atmospheric plasma and antioxidants on the qualities and shelf-life of Asian sea bass slices. Innovative Food Science and Emerging Technologies. 2019c; 54: 113–122. https://doi.org/10.1016/j.ifset.2019.03.012
43. Olatunde O. O, Benjakul S, Vongkamjan K. Cold plasma combined with liposomal ethanolic coconut husk extract: A potential hurdle technology for shelf-life extension of Asian sea bass slices packaged under modified atmosphere. Innovative Food Science and Emerging Technologies. 2020a; 65: 102448. https://doi.org/10.1016/j.ifset.2020.102448
44. Pan Y, Cheng J, Sun D. Cold plasma‐mediated treatments for shelf-life extension of fresh produce: A review of recent research Developments. Comprehensive Reviews in Food Science and Food Safety. 2019; 18(5): 1312–1326. https://doi.org/10.1111/1541-4337.12474
45. Panpipat W, Chaijan M. Effect of atmospheric pressure cold plasma on biophysical properties and aggregation of natural actomyosin from Threadfin bream (Nemipterus bleekeri). Food and Bioprocess Technology. 2020; 13(5): 851–859. https://doi.org/10.1007/s11947-020-02441-w
46. Pérez-Andrés J. M, Álvarez C, Cullen P, Tiwari B. K. Effect of cold plasma on the techno-functional properties of animal protein food ingredients. Innovative Food Science and Emerging Technologies. 2019; 58: 102205. https://doi.org/10.1016/j.ifset.2019.102205
47. Pérez-Andrés J. M, De Alba M, Harrison S. M, Brunton N. P, Cullen P. J, Tiwari B. K. Effects of cold atmospheric plasma on Mackerel lipid and protein oxidation during storage. Lebensmittel-Wissenschaft & Technologie. 2020; 118: 108697. https://doi.org/10.1016/j.lwt.2019.108697
48. Rathod N. B, Ranveer R. C, Bhagwat P, Özogul F, Benjakul S, Pillai S. et al. Cold plasma for the preservation of aquatic food products: An overview. Comprehensive Reviews in Food Science and Food Safety. 2021; 20(5): 4407–4425. https://doi.org/10.1111/1541-4337.12815
49. Schlüter O, Ehlbeck J, Hertel C, Habermeyer M, Roth A, Engel K. et al. Opinion on the use of plasma processes for treatment of foods*. Molecular Nutrition & Food Research. 2013; 57(5): 920–927. https://doi.org/10.1002/mnfr.201300039
50. Sharma S, Singh R. K. Cold plasma treatment of dairy proteins in relation to functionality enhancement. Trends in Food Science and Technology. 2020; 102:30–36. https://doi.org/10.1016/j.tifs.2020.05.013
51. Shiekh K. A, Benjakul S. Effect of high voltage cold atmospheric plasma processing on the quality and shelf-life of Pacific white shrimp treated with chamuang leaf extract. Innovative Food Science and Emerging Technologies. 2020; 64: 102435. https://doi.org/10.1016/j.ifset.2020.102435
52. Sikorski Z. E. Food quality and standards pertaining to fish. In Food Quality and Standards-Volume II (editor: R. Lasztity). EOLSS Publications. 2009; 10: 134.
https://nanopdf.com/download/eolss-publications_pdf
53. Silveira M. R, Coutinho N. M, Esmerino E. A, Moraes J, Fernandes L. M, Pimentel T. C. et al. Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compounds. Food Chemistry. 2019; 279:120–127. https://doi.org/10.1016/j.foodchem.2018.11.128
54. Singh A, Benjakul S, Olatunde O. O, Yesilsu A. F. The combined effect of squid pen chitooligosaccharide and high voltage cold atmospheric plasma on the quality of Asian sea bass slices inoculated with Pseudomonas aeruginosa. Turkish Journal of Fisheries and Aquatic Sciences. 2020; 21(01):41–50. https://doi.org/10.4194/1303-2712-v21_1_05
55. Singh A, Benjakul S. The combined effect of squid pen chitooligosaccharides and high voltage cold atmospheric plasma on the shelf-life extension of Asian sea bass slices stored at 4 °C. Innovative Food Science and Emerging Technologies. 2020; 64: 102339. https://doi.org/10.1016/j.ifset.2020.102339
56. Skjold V, Joensen J. K, Esaiassen M, Olsen R. L. Determination of pH in pre rigor fish muscle – Method matters. Journal of Aquatic Food Product Technology. 2020; https://doi.org/10.1080/10498850.2020.1748781
57. Strumiłło, C., 2009. A Review of: Advanced Drying Technologies (editors: T. Kudra and A.S. Mujumdar), 2nd ed. 27(10), pp.1164–1165. https://doi.org/10.1080/07373930903221846
58. Takai E, Kitamura T, Kuwabara J, Ikawa S, Yoshizawa S, Shiraki K. et al. Chemical modification of amino acids by atmospheric-pressure cold plasma in aqueous solution. Journal of Physics D. 2014; 47(28): 285403. https://doi.org/10.1088/0022-3727/47/28/285403
59. Viji P, Venkateshwarlu G, Ravishankar C, Gopal T. S. Role of plant extracts as natural additives in fish and fish products-A review. Fishery Technology. 2017; 54: 145–154. https://www.researchgate.net/publication/321945174_Role_of_Plant_Extracts_as_Natural_Additives_in_Fish_and_Fish_Products_-_A_Review
60. Yepez X. V, Misra N. N, Keener K. M. Nonthermal plasma technology. In Food engineering series. 2020; 607–628. https://doi.org/10.1007/978-3-030-42660-6_23
61. Yu D, Wu L, Regenstein J. M, Jiang Q, Yang F, Xu Y. et al.Recent advances in quality retention of non-frozen fish and fishery products: A review. Critical Reviews in Food Science and Nutrition. 2019; 60(10): 1747–1759. https://doi.org/10.1080/10408398.2019.1596067
