Abstract:
:Non-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_name
Crit Rev Food Sci Nutrjournal_title
Critical reviews in food science and nutritionauthors
Kulawik P,Kumar Tiwari Bdoi
10.1080/10408398.2018.1510827subject
Has Abstractpub_date
2019-01-01 00:00:00pages
3199-3210issue
19eissn
1040-8398issn
1549-7852journal_volume
59pub_type
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