Abstract
Impact of dielectric barrier discharge high-voltage cold atmospheric plasma (DBD-HVCAP) generated with the mixture of oxygen and argon (10:90) for various treatment times (2.5 to 10 min) on the qualities of Asian sea bass slices during 4°C storage was investigated. Microbial load of slices treated with DBD-HVCAP were lower than the control. The efficacy of bacteria reduction by DBD-HVCAP was dependent on the treatment times (P<0.05). Total viable bacteria count (TVBC) was more than 6.0 Log CFU/g at day 6 for the control kept in air. Slices treated with DBD-HVCAP for all treatment times used had TVBC lower than the limit at day 12. Total volatile nitrogen base content (TVNB) as well as trimethylamine (TMA) content in slices treated with DBD-HVCAP were lower than that of the control throughout the storage. TVNB as well as TMA contents were lower in HVCAP treated slices in a treatment time-dependent manner. Nevertheless, lipid oxidation in samples treated with DBD-HVCAP was higher than that of the control. Polyunsaturated fatty acids were decreased in slices treated with DBD-HVCAP for more than 5 min after 12 days of storage. Therefore DBD-HVCAP treatment for 5 min was demonstrated to be potential means for increasing the shelf-life of Asian sea bass slices with minimal negative effect on chemical and sensory properties, in which they could be stored longer than 12 days at 4°C. PRACTICAL APPLICATION: Microbial inactivation capacity of dielectric barrier discharge high-voltage cold atmospheric plasma (DBD-HVCAP) has been documented with limited information on its application in extending the shelf-life of foods. DBD-HVCAP was demonstrated as an innovative technology for extending the shelf-life of Asian sea bass slices, which could be implemented in seafood industries for assuring safety and extending shelf-life of products. The shelf-life of the slices treated with DBD-HVCAP was extended to 12 days of storage at 4°C as compared to the 6 days of the untreated counterpart.
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