Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lykovrissi, 14123 Attica, Greece.
Institute of Nanoscience and Nanotechnology, NCSR "Demokritos", Agia Paraskevi, 15341 Attiki, Greece.
Food Res Int. 2023 May;167:112639. doi: 10.1016/j.foodres.2023.112639. Epub 2023 Feb 24.
The efficacy and applicability of Plasma Activated Ice (PAI) -produced by cold atmospheric plasma (CAP) technology- on microorganisms and quality characteristics of perishable fresh sea bream (Sparus aurata) fillets, were evaluated. The changes in microbiological load and quality characteristics of fish fillets were investigated during storage with ice from deionized water (Control), PAI and ice from artificially produced water (Artificial) of HO concentrations equal to those of PAI. Fresh sea bream fillets were packed under ice flakes (produced from PAI or Artificial or Control) on layers (as typically done in the relevant industry) and stored at 0.5 °C for 27 days. PAI application inhibited significantly the growth of microbial load of the fillets resulting in reduced growth rates while simultaneously significantly retarded the quality deterioration compared to the other disinfectant media. The use of PAI (with 10 mg/L HO) led to a 11-day and 6-day extension, i.e., 2-fold and a ∼ 1.5-fold extension, of the fillets shelf-life compared to the samples treated with Control and Artificial ice, respectively. The results proved the efficiency of PAI in extending the shelf-life of perishable foods during storage (or/and transportation), by validating its antimicrobial properties and cooling capacity.
我们评估了冷等离体子体（CAP）技术产生的等离子体激活冰（PAI）对微生物的有效性和适用性，以及其对易腐鲜鲷鱼片的质量特性的影响。在储存过程中，我们研究了微生物负荷和鱼片质量特性的变化，所用冰源分别为去离子水制冰（对照）、PAI 制冰和人工制水（HO 浓度与 PAI 相同）制冰。将鲜鲷鱼片用 PAI 或人工或对照制冰制成的冰片（薄片）包装，然后分层（如相关行业通常所做的那样），在 0.5°C 下储存 27 天。PAI 的应用显著抑制了鱼片微生物负荷的增长，从而降低了生长速率，同时与其他消毒剂相比，显著延缓了质量恶化。与对照和人工冰处理的样品相比，使用 10mg/L HO 的 PAI 可将鱼片的保质期分别延长 11 天和 6 天，即延长 2 倍和 1.5 倍。研究结果证明了 PAI 在储存（和/或运输）过程中延长易腐食品保质期的有效性，验证了其抗菌性能和冷却能力。
