Recent advancements in the application of non-thermal plasma technology for the seafood industry

被引：38

作者：

Kulawik, Piotr ^{[1
]}

Tiwari, Brijesh Kumar ^{[2
,3
]}

机构：

[1] Univ Agr, Fac Food Technol, Dept Anim Prod Technol, Ul Balicka 122, PL-30149 Krakow, Poland

[2] TEAGASC, Food Res Ctr, Dept Food Chem & Technol, Dublin, Ireland

[3] Univ Coll Dublin, UCD Sch Biosyst Engn, Dublin, Ireland

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2019年 / 59卷 / 19期

关键词：

cold plasma; non-thermal plasma; fish; seafood; shelf-life; oxidation; ATMOSPHERIC-PRESSURE PLASMA; CORONA DISCHARGE PLASMA; MICROBIAL DECONTAMINATION; PROCESS PARAMETERS; LIPID OXIDATION; ACTIVATED WATER; INACTIVATION; QUALITY; MECHANISMS; SPORES;

D O I：

10.1080/10408398.2018.1510827

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Non-thermal plasma (NTP) is one of the most promising minimal processing methods for the food industry. However up until recently there are limited studies which would report the application and effect of NTP on processed seafood. The objective of this review is to highlight the recent findings and advancements in the application of NTP within the fish and other seafood industry, including direct application of fresh and dried fish and seafood with as well as indirect application of plasma activated water and seafood industry wastewater purification. The article also summarizes the effect of plasma treatment on microbiological quality, physicochemical and sensory properties and oxidation rate of treated fish and seafood. NTP has high potential to be used within various fields of seafood industry. It is especially effective in treatment of dried seafood products, but the use of plasma activated water during various processing steps such as seafood washing could be also beneficial. Moreover NTP could also be used as a cost effective and environmentally friendly method for seafood wastewater purification.

引用

页码：3199 / 3210

页数：12

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