Effects of cold atmospheric plasma on mackerel lipid and protein oxidation during storage

被引：70
作者：
Perez-Andres, Juan M. [1 ,2 ]
de Alba, Maria [3 ]
Harrison, Sabine M. [6 ]
Brunton, Nigel P. [6 ]
Cullen, P. J. [2 ,4 ,5 ]
Tiwari, Brijesh K. [1 ]
机构：
[1] Teagasc Food Res Ctr, Food Chem & Technol, Dublin 15, Ireland
[2] Technol Univ Dublin, Sch Food Sci & Environm Hlth, BloPlasma Res Grp, Cathal Brugha St, Dublin 1, Ireland
[3] Teagasc Food Res Ctr, Food Safety, Dublin, Ireland
[4] Univ Sydney, Sch Chem & Biomol Engn, Sydney, NSW, Australia
[5] Univ Sydney, Ctr Adv Food Engin, Sydney, NSW 2006, Australia
[6] Univ Coll Dublin, UCD Sch Agr & Food Sci, Dublin, Ireland
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2020年 / 118卷
关键词：
Cold atmospheric plasma; Mackerel; Lipid oxidation; Protein oxidation; CORONA DISCHARGE PLASMA; UNCONJUGATED LINOLEIC-ACID; SHELF-LIFE; MICROBIAL DECONTAMINATION; NONTHERMAL PLASMA; FATTY-ACIDS; QUALITY PARAMETERS; CHILLED STORAGE; BEEF JERKY; INACTIVATION;
D O I：
10.1016/j.lwt.2019.108697
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The present study investigated the effects of cold atmospheric plasma on the shelf-life stability of lipids and proteins of commercially packaged mackerel fillets. The results showed no significant effects on lipid oxidation between 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 composition or nutritional quality indices after treatment. Finally, the formation of carbonyls was accelerated by plasma treatment at the end of the storage period for 4 degrees C and 8 degrees C. These results suggest that cold atmospheric plasma technologies are potentially suitable as processing technologies for the fish industry.
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页数：10
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