Abstract
Combined effect of high voltage cold atmospheric plasma (HVCAP) generated with the mixture of argon and oxygen (90:10) for 5 min at 28 °C with antioxidants [ascorbic acid (ACA) and ethanolic coconut husk extract (ECHE)] at different concentrations (100 and 200 ppm) on the shelf-life of refrigerated Asian sea bass slices (10–12 g each) was investigated. Total viable count (TVC) of slices treated with HVCAP, regardless of antioxidants, were lowered by 0.7 log CFU/g. TVC was lowered by 39% for slices treated with HVCAP and 200-ppm ECHE (HV5-2EC) (p < 0.05). Polyunsaturated fatty acids in samples treated with only HVCAP were higher by at least 2% than those treated with HVCAP added with ACA or ECHE. Protein oxidation and fragmentation in HV5-2EC were retarded by 40%. Therefore, HVCAP together with antioxidants, particularly ECHE, was shown to prolong the shelf-life of Asian sea bass for at least 15 days at 4 °C.
| Original language | English |
|---|---|
| Pages (from-to) | 113-122 |
| Number of pages | 10 |
| Journal | Innovative Food Science and Emerging Technologies |
| Volume | 54 |
| DOIs | |
| Publication status | Published - Jun 2019 |
| Externally published | Yes |
Keywords
- Antioxidant
- Asian sea bass
- HVCAP
- Non-thermal technology
- Shelf-life
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