The effects of glazing with plasma-activated water generated by a piezoelectric direct discharge plasma system on whiteleg shrimp (Litopenaeus vannamei)

Samuel Herianto, Ming Kuei Shih, Chia Min Lin, Yu Chi Hung, Chang Wei Hsieh, Jong Shinn Wu, Min Hung Chen, Hsiu Ling Chen, Chih Yao Hou

研究成果: Article同行評審

3 引文 斯高帕斯(Scopus)

摘要

Multiple hard-to-reach spots on foods with rough surfaces (such as shrimp) limit the maximal exposure to antibacterial agents. In this study, we successfully generated plasma-activated water (PAW) using a low energy-consuming source of a non-thermal atmospheric piezoelectric direct discharge plasma (PDDP) system and evaluated its effectiveness as a glazing agent on shrimp, facilitating a whole surface treatment. During generation, a feeding gas mixture of N2 (80%): O2 (20%) and N2 (85%): O2 (15%) was revealed to optimally produce reactive oxygen species (ROS) such as H2O2 (60.7 ± 0.2 mg/L) and O3 (0.45 ± 0.02 mg/L) as well as reactive nitrogen species (RNS) such as NO2‾ (48.5 ± 0.5 mg/L). Furthermore, the application of PAW-glazing on shrimps was demonstrated to be capable of maintaining microbial growth below 6 log CFU/g throughout the storage period (9 days). This approach also possessed the capacity to retard the loss of both physical (color and firmness) and chemical characteristics (pH, total volatile basic nitrogen [TVBN], and thiobarbituric acid reactive substance [TBARS]) of PAW-glazed shrimps. Finally, this study demonstrated the effectiveness of glazing with PAW generated from the PDDP system as a potential prevention agent for shrimps.

原文English
文章編號112547
期刊LWT - Food Science and Technology
154
DOIs
出版狀態Published - 2022 1月 15

All Science Journal Classification (ASJC) codes

  • 食品科學

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