封装内冷大气等离子体(CAP)处理,指的是在密封包装内产生CAP,实现局部消毒反应,不允许后处理污染并延长易腐食品的保质期(SL),比如新鲜的鱼。在本研究中,四种包装中的CAP治疗方法,频率和处理时间不同,涂在新鲜的金头seabream(Sparusaurata)鱼片上,预先包装在低渗透袋。鱼SL在2°C等温储存期间进行了评估,而未处理的包装片用作对照样品。鱼片的SL评估是基于总需氧嗜温计数(TMC)的微生物计数,需氧总嗜冷计数(TPC),假单胞菌属。,肠杆菌科,和乳酸菌(LAB),pH测量,颜色和纹理参数的确定,脂质氧化,总挥发性碱性氮(TVB-N)测量,和感官评价。所有CAP处理都有效对抗鱼片中的微生物抑制,特别是关于TMC,TPC,和假单胞菌属。,导致最大降低1.49、1.24和1.43logCFU/g,分别,与储存16天后的对照样品相比。然而,对肠杆菌科细菌的影响较小,对LAB没有影响。CAP处理不影响鱼片的颜色和质地参数,在CAP处理的样品中,TVB-N的产量略有减少;然而,脂质氧化加速,尤其是在更激烈的加工条件下,最高为75.5%。研究结果表明,包装内CAP加工可以有效地抑制冷藏过程中的腐败和延长新鲜鱼片的SL。实际应用:在金头seabream鱼片上测试了包装内的冷大气等离子体(CAP)处理,一种高度易腐的产品,具有很高的商业潜力,如果其保质期可以通过最小的加工延长。食品行业可以受益于包装内CAP技术,因为它是一种具有成本效益的非热加工方法,同时防止产品的后处理污染。尽管包装内CAP加工尚未在鱼类上进行过广泛的测试,这项研究检查了高度易腐鱼类的质量和保质期,结果可进一步为CAP处理的工艺优化提供参考。
In-package cold atmospheric plasma (CAP) processing, which refers to the generation of CAP inside a sealed package, enables a local disinfecting reaction, allowing no post-process contamination and extending the shelf-life (SL) of perishable food products, such as fresh fish. In the present study, four in-package CAP treatments, differing in frequency and processing time, were applied on fresh gilthead seabream (Sparus aurata) fillets, prepacked in low-permeability pouches. Fish SL was evaluated during isothermal storage at 2°C, whereas untreated packaged fillets were used as control samples. The SL assessment of the fish fillets was based on microbial enumeration of total aerobic mesophilic count (TMC), total aerobic psychrotrophic count (TPC), Pseudomonas spp., Enterobacteriaceae, and lactic acid bacteria (LAB), pH measurement, determination of color and texture parameters, lipid oxidation, total volatile basic nitrogen (TVB-N) measurement, and sensory evaluation. All CAP treatments were effective against microbial inhibition in fish fillets, especially regarding TMC, TPC, and Pseudomonas spp., resulting in maximum reduction of 1.49, 1.24, and 1.43 log CFU/g, respectively, compared to the control samples after 16 days of storage. However, minor effect was observed against Enterobacteriaceae and no effect against LAB. CAP processing did not affect the color and texture parameters of fish fillets, and TVB-N production was slightly reduced in CAP-treated samples; however, lipid oxidation was accelerated, especially at the more intense processing conditions, by a maximum of 75.5%. The results of the study indicated that in-package CAP processing could be effectively applied for inhibiting spoilage during refrigerated storage and extending SL of fresh fish fillets. PRACTICAL APPLICATION: In-package cold atmospheric plasma (CAP) processing was tested on gilthead seabream fillets, a highly perishable product with high commercial potential if its shelf-life can be extended through minimal processing. The food industry could benefit from in-package CAP technology as it is a cost effective nonthermal processing method while preventing post-processing contamination of the products. Although in-package CAP processing has not been extensively tested on fish, this study examined the quality and shelf-life of a highly perishable fish species, and the results could be further used as a reference for processing optimization of the CAP treatments.