Recent advancements in the application of non-thermal plasma technology for the seafood industry
Piotr Kulawik , Brijesh Kumar Tiwari
AbstractNon-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.
|Journal series||Critical Reviews in Food Science and Nutrition, ISSN 1040-8398, e-ISSN 1549-7852, (N/A 200 pkt)|
|Publication size in sheets||0.55|
|Keywords in Polish||Zimna plazma, nietermiczna plazma, ryby, owoce morza, oksydacja trwałość|
|Keywords in English||Cold plasma, non-thermal plasma, fish, seafood, shelf-life, oxidation|
|ASJC Classification||; ;|
|Publication indicators||= 0; : 2018 = 2.222; : 2018 = 6.704 (2) - 2018=7.037 (5)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.