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| Recent Progress of Cold Plasma Technology in the Preservation of Aquatic Products |
| LAN Weiqing, CHEN Xuening, XIE Jing |
| 1.College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2.National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China |
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Abstract Aquatic products are easily affected by microorganisms and endogenous enzymes during distribution, resulting in their quality deterioration. Non-thermal sanitization technology can maintain the nutritional value, delay the process of spoilage, prolong the shelf-life and enhance the commodity value of aquatic products. This review paper compares the principles and main characteristics of the common non-thermal sterilization technologies, describes the sterilization mechanism of cold plasma technology, and summarizes recent progress in its application in the quality improvement, bacterial decontamination, blackening inhibition, and safety control of aquatic products. Moreover, possible solutions to the problems of applying cold plasma technology alone are proposed, and future trends in the development of cold plasma technology are discussed. Through this review, we hope to provide a theoretical rationale for the application of this technology in the preservation of aquatic products.
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2022, Vol. 36 
