Combined hurdle effects of pulsed electric field and vacuum impregnation of Chamuang leaf extract on quality and shelf-life of Pacific white shrimp subjected to high voltage cold atmospheric plasma

Shrimp are perishable, mainly associated with enzymatic and microbiological reactions, in which the potential preservation technology is required. Shelf-life and quality of Pacific white shrimp (PWS) with prior pulsed electric field (PEF) and vacuum impregnation (VI) of Chamuang leaf extract (CLE) (1 or 2 %, w/v) subjected to high voltage cold atmosphere plasma (HVCAP) using Ar/Air (80:20) atmosphere for 10 min were investigated. Least melanosis scores and microbial load were attained in samples treated with 2 % CLE with the aid of PEF and VI and exposed to HVCAP (PEF-VI-CLE2-HVCAP) than the control and other treated samples during 18 days (P < 0.05) at 4 °C. This sample also showed lower lipid oxidation, pH, total volatile base (TVB) and protein carbonyl contents (PCC) than others (P < 0.05). Higher likeness scores of all attributes were noted in aforementioned sample. Oxidation of polyunsaturated fatty acids was alleviated by CLE. Thus, shelf-life of PWS could be extended by the combination of non-thermal processes along with CLE up to 18 days.