Impact of atmospheric cold plasma (ACP) on maintaining bolti fish (<i>Tilapia nilotica</i>) freshness and quality criteria during cold storing

Elsebaie, Essam Mohamed; Essa, Rowida Younis; Mohamed, Elsbaay Atef

doi:10.1111/jfpp.15442

Cited by 24 publications

(19 citation statements)

References 50 publications

(65 reference statements)

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“…Therefore, the differences in color value between the CAP-treated sample and control samples could be due to the destruction of endogenous enzymes including peroxidases during the CAP treatment, which slows down the oxidation of fish, thereby effectively maintaining the color [ 44 ]. Our results are in agreement with Mohamed et al (2021), who reported significant stability in the lightness and whiteness of Nile tilapia fish subjected to dielectric barrier discharge–CAP (DBD–CAP) under 60 kV for 4 min [ 43 ]. However, in another study, no significant differences in color parameters were found between the plasma-treated chicken breasts and untreated samples [ 11 ].…”

Section: Resultssupporting

confidence: 93%

“…These findings revealed that the CAP treatment could maintain the color of the hairtail during cold storage at g at 4 ± 1 °C. While the color of fish is usually influenced by pigment levels and muscle structural properties, protein oxidation also leads to coloring loss in fish tissues [ 43 ]. Therefore, the differences in color value between the CAP-treated sample and control samples could be due to the destruction of endogenous enzymes including peroxidases during the CAP treatment, which slows down the oxidation of fish, thereby effectively maintaining the color [ 44 ].…”

Section: Resultsmentioning

confidence: 99%

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Assessment of the Effect of Cold Atmospheric Plasma (CAP) on the Hairtail (Trichiurus lepturus) Quality under Cold Storage Conditions

Miao

Zheng

et al. 2022

Foods

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Cold Atmospheric Plasma (CAP) is a novel non-thermal preservation method that extends the shelf-life of food. Therefore, this study investigated the effect of CAP on the quality parameters of hairtail (Trichiurus lepturus) during cold storage conditions (at 4 °C and RH range 45–55%). For that reason, different quality parameters including the total bacteria count (TBC), total volatile basic nitrogen (TVB-N), pH, thiobarbituric acid reacting substances value (TBARS), color, texture, and sensory evaluation have been measured. The hairtail was exposed to CAP at 50 kV voltage for 2, 3, 4, and 5 min. The results showed that the samples treated with CAP at 50 kV for 5 min had significantly lower (p < 0.05) TBC (7.04 ± 0.26 log CFU/g) compared with the control sample (8.69 ± 0.06 log CFU/g). Similar results were found concerning TVB-N, which strongly decreased in the treated samples (16.63 ± 0.03 mg N/100 g) in comparison with the control sample (22.79 ± 0.03 mg N/100 g). In addition, the CAP-treated samples had lower (p < 0.05) changes in color than those of the control group. With reference to the sensory evaluation, the shelf-life of CAP-treated samples (at 50 kV for 5 min) was longer than the untreated samples by about 6 days. These results led us to the conclusion that CAP can effectively delay spoilage and deterioration, slow the rise in pH, and maintain the sensory attributes of hairtail during cold storage conditions.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Assessment of the Effect of Cold Atmospheric Plasma (CAP) on the Hairtail (Trichiurus lepturus) Quality under Cold Storage Conditions

Miao

Zheng

et al. 2022

Foods

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“…In recent years, studies on cold plasma application in aquatic products have become more prevalent and have focused primarily on the quality changes during storage after treatment. Mohamed et al [ 15 ] studied the effects of dielectric barrier discharge (DBD) cold plasma voltages and treatment time on the quality of tilapia during refrigerator storage and found that the cold plasma treatment had a significant effect on the enzyme activities and the number of microorganisms; the shelf-life was extended to 10 days when samples were treated at 60 kV for 4 min. Albertos et al [ 16 ] investigated the effect of atmospheric cold plasma on the microbial and quality parameters of mackerel fillets treated with different voltages and times.…”

Section: Introductionmentioning

confidence: 99%

Effects of High Voltage Atmospheric Cold Plasma Treatment on the Number of Microorganisms and the Quality of Trachinotus ovatus during Refrigerator Storage

Cai

Wang

Liu

et al. 2022

Foods

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In order to investigate the effects of high voltage atmospheric cold plasma (HVACP) treatment on the number of microorganisms in and the quality of Trachinotus ovatus during refrigerator storage, fresh fish was packaged with gases CO2:O2:N2 (80%:10%:10%) and treated by HVACP at 75 kV for 3 min; then, the samples were stored at 4 ± 1 °C for nine days. The microbial numbers, water content, color value, texture, pH value, thiobarbituric acid reactive substance (TBARS), and total volatile base nitrogen (TVB-N) values of the fish were analyzed during storage. The results showed the growth of the total viable bacteria (TVB), psychrophilic bacteria, Pseudomonas spp., H2S-producing bacteria, yeast, and lactic acid bacteria in the treated samples was limited, and they were 1.11, 1.01, 1.04, 1.13, 0.77, and 0.80 log CFU/g−1 lower than those in the control group after nine days of storage, respectively. The hardness, springiness, and chewiness of the treated fish decreased slowly as the storage time extended, and no significant changes in either pH or water content were found. The lightness (L*) value increased and the yellowness (b*) value decreased after treatment, while no changes in the redness (a*) value were found. The TBARS and TVB-N of the treated samples increased to 0.79 mg/kg and 21.99 mg/100 g, respectively, after nine days of refrigerator storage. In conclusion, HVACP can limit the growth of the main microorganisms in fish samples effectively during nine days of refrigerator storage with no significant negative impact on their quality. Therefore, HVACP is a useful nonthermal technology to extend the refrigerator shelf-life of Trachinotus ovatus.

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“…Another study with fish is by Mohamed et al [ 27 ], which focuses on tilapia quality characteristics and endogenous enzyme activity, but also counts spoilage bacteria through total viable cell count (TVC). The results of this study revealed that the duration and voltage of therapy had a significant impact on enzyme activities, TVC and other measured parameters, and thus the ideal treatment parameters for tilapia were found to be 60 kV for 4 min.…”

Section: Application Of Dbd In Food For Decontaminationmentioning

confidence: 99%

Dielectric Barrier Discharge for Solid Food Applications

et al. 2022

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Atmospheric cold plasma (ACP) is a non-thermal technology whose ability to inactivate pathogenic microorganisms gives it great potential for use in the food industry as an alternative to traditional thermal methods. Multiple investigations have been reviewed in which the cold plasma is generated through a dielectric barrier discharge (DBD) type reactor, using the atmosphere of the food packaging as the working gas. The results are grouped into meats, fruits and vegetables, dairy and lastly cereals. Microbial decontamination is due to the action of the reactive species generated, which diffuse into the treated food. In some cases, the treatment has a negative impact on the quality. Before industrializing its use, alterations in colour, flavour and lipid oxidation, among others, must be reduced. Furthermore, scaling discharges up to larger regions without compromising the plasma homogeneity is still a significant difficulty. The combination of DBD with other non-thermal technologies (ultrasound, chemical compounds, magnetic field) improved both the safety and the quality of food products. DBD efficacy depends on both technological parameters (input power, gas composition and treatment time) and food intrinsic properties (surface roughness, moisture content and chemistry).

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Impact of atmospheric cold plasma (ACP) on maintaining bolti fish (Tilapia nilotica) freshness and quality criteria during cold storing

Cited by 24 publications

References 50 publications

Assessment of the Effect of Cold Atmospheric Plasma (CAP) on the Hairtail (Trichiurus lepturus) Quality under Cold Storage Conditions

Assessment of the Effect of Cold Atmospheric Plasma (CAP) on the Hairtail (Trichiurus lepturus) Quality under Cold Storage Conditions

Effects of High Voltage Atmospheric Cold Plasma Treatment on the Number of Microorganisms and the Quality of Trachinotus ovatus during Refrigerator Storage

Dielectric Barrier Discharge for Solid Food Applications

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