Exploring the effects of plasma-activated water and probe-type ultrasonication on white shrimp (Litopenaeus setiferus) and Atlantic cod (Gadus morhua) proteins: A comparative study

Non-thermal processing techniques such as cold plasma and probe-type ultrasonication (US) can minimize organoleptic changes and detrimental effects on the protein quality and nutritional value of aquatic food animals. In this study, water-soluble white shrimp (Litopenaeus setiferus) and Atlantic cod (Gadus morhua) protein extracts were used to investigate the effects of cold plasma-activated water (PAW) and US on protein solubility, particle size, ζ-potential, protein profile, and immunoreactivity. The physical properties of PAW were assessed via pH, conductivity, and nitrate content. After mixing with PAW, for both shrimp and cod, the protein size was increased, and protein immunoreactivity was altered, while the protein profiles and ζ-potential remained unchanged. US could effectively reduce protein size, change the protein profiles, and decrease the immunoreactivity of shrimp tropomyosin. •PH, conductivity, and nitrate content of plasma-activated water (PAW) were changed.•The effect of PAW on immunoreactivity varied in shrimp and cod proteins.•Ultrasonication (US) decreased the immunoreactivity of shrimp tropomyosin.•The protein size of shrimp and cod was increased by PAW and decreased by US.