Effect of high voltage cold atmospheric plasma processing on the quality and shelf-life of Pacific white shrimp treated with Chamuang leaf extract

Novel technique for treating grass carp (Ctenopharyngodon idella) by combining plasma functionalized liquids and Ultrasound: Effects on bacterial inactivation and quality attributes

“…The fatty acid composition of grass carp muscle from the lowest (30 V) and highest (70 V) voltage application for the different treatment is presented in Table 1 , since variations between voltages were insignificant. Majority of the fatty acids varied significantly ( p < 0.05) after treatment when compared with control samples, and exhibited notable similarities with relatively high content of monounsaturated fatty acids (MUFA), predominantly C18:1n9c and moderate contents of saturated fatty acids (SFA), predominantly C16:0, and polyunsaturated fatty acids (PUFA), predominantly C18:2n6c, which is in agreement with studies reported for king salmon and Pacific white shrimp [21] , [56] . In general, treatment led to slight but insignificant increases and decreases in SFA, MUFA, and PUFA, with contents in the range of 24.28–32.65, 44.40–48.87, and 22.46–30.48%, relative to control sample contents of 28.51, 44.40, and 27.09%, respectively.…”

“…Unsaturated fatty acids are susceptible to oxidation in the presence of free radicals including ozone from PFL and cavitation-induced thermal dissociation of the solution, and the more the double bonds in a fatty acid, the more the susceptibility to oxidation [44] , [57] . Similar increases and decreases have been reported for grass carp during microwave treatment, Asian sea bass, Pacific white shrimp and fresh mackerel treated with DBD cold plasma [21] , [40] , [43] , [44] , [57] .…”

“…Fatty acid composition was determined as fatty acid methyl esters (FAMEs) from a gas chromatography system equipped with flame ionization detector (Agilent 7890A, Santa Clara, CA, USA) according to the method of Shiekh and Benjakul [21] with modifications. Grass carp was extracted with water:isopropanol:cyclohexane (11:8:10) mixture and rotoevaporated to obtain fish oil, and the FAMEs were obtained by transesterification of the fish oil with 0.5 N methanolic potassium hydroxide and 0.5 N methanolic boron trifluoride and subsequent extraction with hexane and sodium chloride.…”

Effect of High Voltage Cold Plasma on Oxidation, Physiochemical, and Gelling Properties of Myofibrillar Protein Isolate from Asian Sea Bass (Lates calcarifer)

“…During this process, diverse species such as negative and positive ions, radicals, neutral and excited molecules, electrons, and quanta of electromagnetic radiation (i.e., ultraviolet and visible light) are generated [6,7]. HVCP technology has rapidly evolved as a novel non-thermal preservation technology for seafood including fish [8] and shrimps [9,10]. HVCP generates several reactive species (RESPE) including reactive nitrogen species (RNS) as well as reactive oxygen species (ROS) such as peroxide, nitrogen oxides (NxOy), singlet oxygen, and ozone, which are responsible for their excellent bacteria inhibition [11].…”

Cold plasma for the preservation of aquatic food products: An overview

“…Pretreatment with ethanolic coconut husk (free or encapsulated) could retard the protein oxidation and degradation induced by CP, mainly via scavenging active species (Olatunde, Benjakul et al, 2020). In another study, Shiekh and Benjakul (2020) reported an increase in protein oxidation due to CP treatment as confirmed by an increase in protein carbonyl content. A significant increase was found in samples placed in the argon/oxygen pack treated with CP due to the generation of ROS.…”