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Abstract
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.
Highlights
Shrimp is highly appreciated because of its sensory and nutritional characteristics; due to some aspects of its composition such as high moisture content, it is highly perishable with a short shelf life (Tsironi et al 2009)
In the quality index method (QIM), the control group had a higher score (p < 0.05) on all storage days when compared to shrimp samples subjected to different plasma frequencies
Plasma was found to be efficient in maintaining shrimp quality, because the Quality Index Method (QIM) scores were reduced with the increasing frequency (Figure 2)
Summary
Shrimp is highly appreciated because of its sensory and nutritional characteristics; due to some aspects of its composition such as high moisture content (between 70% and 85%), it is highly perishable with a short shelf life (Tsironi et al 2009). It is harmless to consumers and is not directly associated with microbial deterioration, melanosis affects sensory characteristics and reduces shelf life and product quality (Gonçalves & Oliveira, 2016). Due to this problem, the fish industry is increasingly seeking clean technologies to improve technologies shrimp processing, aiming for competitive advantages and social concerns regarding environmental impacts (Basseto, et al 2017). The objective of this study was to evaluate the use of cold atmospheric plasma as an alternative to guarantee the microbiological safety, physicochemical properties, and sensorial quality of fresh white shrimp (Litopenaeus vannamei) during storage nitrogen 78%, oxygen 21% and argon 0.9%)
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