Post Harvest Management of Meat, Poultry and Fish, Post Graduate Institute of Post Harvest Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli), Raigad, Maharashtra, India.
Department of Biotechnology and Food Science, Faculty of Applied Sciences, Durban University of Technology, Durban, South Africa.
Compr Rev Food Sci Food Saf. 2021 Sep;20(5):4407-4425. doi: 10.1111/1541-4337.12815. Epub 2021 Aug 6.
Cold plasma (CP) is an upcoming technology implemented for the preservation of highly perishable foods, especially aquatic food products (AFPs). The high moisture content, high-quality protein with all essential amino acids and unsaturated fatty acids makes AFP more susceptible to microbial spoilage and oxidation of lipids and proteins. Spoilage lowers the nutritive value and could generate toxic components, making it unsafe for consumption. In recent times, the rising demand for food products of aquatic origin with preserved quality and extended shelf-life has been recorded. In addition, minimally or nonthermally processed and preserved foods are gaining great attention. CP technology has demonstrated an excellent ability to inactivate microorganisms without promoting their resistance and triggering some deteriorative enzymes, which are typical factors responsible for the spoilage of AFP. Consequently, CP could be recommended as a minimal processing intervention for preserving the quality of AFP. This review focuses on different mechanisms of fish spoilage, that is, by microorganisms and oxidation, their inhibition via the application of CP, and the retention of quality and shelf-life extension of AFP.
冷等离子体（CP）是一种新兴技术，用于保存极易腐烂的食品，特别是水产食品（AFP）。高水分含量、高品质的蛋白质，包含所有必需氨基酸和不饱和脂肪酸，使 AFP 更容易受到微生物腐败和脂质及蛋白质氧化的影响。腐败会降低营养价值，并可能产生有毒成分，使其不安全食用。最近，人们对具有保存质量和延长货架期的水产食品的需求不断增加。此外，人们越来越关注 minimally 或非热加工和保存的食品。CP 技术已被证明具有出色的能力，可以在不促进微生物抗性和触发一些降解酶的情况下灭活微生物，这些因素是导致 AFP 变质的典型因素。因此，CP 可以被推荐为一种保持 AFP 质量的最小加工干预措施。本综述重点介绍了鱼类腐败的不同机制，即微生物和氧化作用，通过应用 CP 抑制这些腐败机制，以及 AFP 质量的保持和货架期的延长。
