Table 5.
Recent findings summarizing the use of cold plasma in various seafood and seafood products.
| Food and Food Products | Plasma generating Source | Processing Parameters or Plasma Source |
Microorganism | Major Findings and Remarks | Reference | ||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Frequency | Power (W) | Time (min) | Gas | Voltage | Flow Rate | Pressure | |||||
| Hairtail (Trichiurus Lepturus) | DBD | – | – | 0.5–5 | – | 50 kV | – | 1 bar | – | Muscle protein’s texture, water holding capacity, and color were improved. | Koddy et al. (2021) |
| Blue swimming crab (Portunus armatus) | DBD | 50 | – | 0–15 | – | 80 kVRMS | – | 1 bar | Pseudomonas lundensis, Lysinibacillus macroides, Shewanella baltica, Pseudoalteromonas haloplanktis, Paenisporosarcina quisquiliarum, Pseudoalteromonas aliena, and Brochothrix thermosphacta | Increased the shelf life by decreasing PUFA and inactivating bacteria. | Olatunde et al. (2021a) |
| Asian sea bass slices (Lates calcalifer) | 50 Hz | 5 | 80 kVRMS | Psychrobacter, Pseudomonas, Acinetobacter, Shewanella, Plesiomonas, Enterobacter, and Brochothrix | Bacterial count and lipid oxidation were reduced. | Olatunde et al. (2020a) | |||||
| Asian sea bass slices (Lates calcalifer) | DBD | 50 Hz | 5 | 16 kVRMS | 1 bar | – | Due to the reduction in trimethylamine content and total volatile nitrogen base content, shelf life was increased to 12–15 days. | Olatunde et al. (2020b) | |||
| Threadfin Bream (Nemipterus bleekeri) | – | – | 30 | 5–30 | Argon | – | – | 1 bar | – | Solubility, Ca2+-ATPase activity and total SH group content were decreased. | Panpipat & Chaijan (2020) |
| Pacific white shrimp | DBD | 50 Hz | – | 10 | Argon and oxygen | 16 kVRMS | – | 1 bar | Pseudomonas and Enterobacteriaceae | Shelf life increased to 15 days inactivating the microorganism and Thiobarbituric acid reactive substances and peroxide values were reduced. | Shiekh and Benjakul (2020) |
| Asian sea bass slices (Lates calcalifer | DBD | 50 Hz | – | 5 | Argon and oxygen | 16 kVRMS | – | 1 bar | – | Shelf life increased to 15 days by reducing Thiobarbituric acid reactive substances and peroxide values. | Singh & Benjakul (2020) |
| Herring (Clupea harengus) | DBD | 50 Hz | – | 5 | – | 70–80 kV | – | 1 bar | Pseudomonas, lactic acid bacteria and Enterobacteriaceae | Microorganisms were inactivated and lipid oxidation was reduced. | Albertos et al. (2019) |
| Chub mackerel (Scomber japonicus) | DBD | 50 Hz | – | 0.28–1.25 | – | 10–70 kV | – | 1 bar | – | Lipid oxidation was significantly reduced. | Chen et al. (2019c) |
| Pacific white shrimp (Litopenaeus vannamei) | DBD | 500 Hz | 10 | 40 kV | 1 bar | – | Reduced the bacterial load, and increased the shelf-life to 14 days. | De Souza Silva et al. (2019) | |||
| Squid (Argentinus ilex) | DBD | – | – | 0.2–5 | – | 60 kV | – | 1 bar | – | Texture, color and water holding capacity of the treated squid gel increased. | Nyaisaba et al. (2019) |
| Hairtail (Trichiurus japonicus) | DBD | – | – | 2.5–15 | – | 30–50 kV | – | 1 bar | – | Decreased the endogenous enzyme activity. | Hatab (2018) |
| Mackerel (Scomber scombrus) | DBD | – | – | 1–5 | – | 70–80 kV | – | 1 bar | Microbial load and lipid oxidation were decreased. | Albertos, et al. (2017) | |