Use of Cold Atmospheric Plasma To Preserve the Quality of White Shrimp ( Litopenaeus vannamei )

Discharge of dielectric barriers significantly reduced microbial populations. Treatments resulted in improvement in physical characteristics during storage. Nonthermal plasma provided a 43% (4-day) increase in sample lifetime.

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Bibliographische Detailangaben
Veröffentlicht in:	Journal of food protection 2019-07, Vol.82 (7), p.1217-1223
Hauptverfasser:	de Souza Silva, DE Angelis, da Silva Campelo, Maria Carla, de Oliveira Soares Rebouças, Lucas, de Oliveira Vitoriano, Jussier, Alves, JUNIOR, Clodomiro, Alves da Silva, Jean Berg, de Oliveira Lima, Patrícia
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Anti-Bacterial Agents - pharmacology Antimicrobial agents Bacteria - drug effects Bacterial Load Cold Cold plasmas Cold treatment Cooking Crustaceans Cryopreservation Decapoda Economic impact Food industry Food Preservation - methods Food processing Food processing industry Food quality Food safety Food technology Litopenaeus vannamei Melanosis Oxidation Oxidation process Penaeidae - microbiology Physicochemical properties Plasma Plasma Gases - pharmacology Psychrotrophic bacteria Quality management Quality standards Salmonella Seafood Sensory properties Shear forces Shelf life Shellfish Spoilage Test procedures
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Beschreibung
Zusammenfassung:	Discharge of dielectric barriers significantly reduced microbial populations. Treatments resulted in improvement in physical characteristics during storage. Nonthermal plasma provided a 43% (4-day) increase in sample lifetime.
ISSN:	0362-028X 1944-9097
DOI:	10.4315/0362-028X.JFP-18-369