Document Type

Article

Rights

This item is available under a Creative Commons License for non-commercial use only

Disciplines

4.4 AGRICULTURAL BIOTECHNOLOGY

Publication Details

LWT - Food Science and Technology 118 (2020) 108697

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


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