Document Type
Article
Rights
Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence
Disciplines
4.4 AGRICULTURAL BIOTECHNOLOGY
Abstract
The present study investigated the effects of cold atmospheric plasma on the shelf-life stability of lipids andproteins of commercially packaged mackerelfillets. The results showed no significant effects on lipid oxidationbetween the control samples and those treated at 80 kV for extended treatment times of 5 min using an in-package plasma system. In addition, no significant changes (p > 0.05) were found in the fatty acid compositionor nutritional quality indices after treatment. Finally, the formation of carbonyls was accelerated by plasmatreatment at the end of the storage period for 4 °C and 8 °C. These results suggest that cold atmospheric plasmatechnologies are potentially suitable as processing technologies for thefish industry.
DOI
https://doi.org/10.1016/j.lwt.2019.108697
Recommended Citation
Perez J.M. et al. (2020) Effects of Cold Atmospheric Plasma on Mackerel Lipid and Protein Oxidation During Storage,LWT - Food Science and Technology 118 (2020) 108697. DOI:10.1016/j.lwt.2019.108697
Included in
Food Biotechnology Commons, Food Chemistry Commons, Food Microbiology Commons, Food Processing Commons
Publication Details
LWT - Food Science and Technology 118 (2020) 108697