Abstract
The impact of high voltage cold plasma (HVCP) produced by the mixture of gases (oxygen and argon 10:90 v/v) on microbiological and chemical qualities as well as shelf-life of blue swimming crab lump meat (CLM) was investigated. CLM was subjected to HVCP for different treatment times (HV-TT; 0, 5, 10, and 15 min). No bacteria were detected for CLM treated with HVCP for 10 and 15 min (CLM-CP-10 and CLM-CP-15, respectively). However, lipid and protein oxidation in CLM were augmented as HV-TT increased (p < 0.05). Regardless of HV-TT, HVCP had no impact on the color and pH of CLM. Polyunsaturated fatty acid contents in CLM treated with HVCP were decreased, particularly when HV-TT of 15 min was used. CLM had shelf-life of 6 days. Pseudomonas lundensis, Lysinibacillus macroides, Shewanella baltica, Pseudoalteromonas haloplanktis, Paenisporosarcina quisquiliarum, Pseudoalteromonas aliena, and Brochothrix thermosphacta were identified using next generation sequencing as dominant spoilage bacteria in CLM stored at 4 °C for 3 days. At the same refrigeration condition, additional 9 days of shelf-life extension were attained for CLM-CP-10 and CLM-CP-15 compared with the control. Therefore, HVCP with HV-TT of 10 min showed promising potential for extending the shelf-life of CLM for longer than 12 days at 4 °C.
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