Photo from wikipedia
Abstract In this paper, plasma-activated water (PAW) ice is proposed for the preservation of fresh shrimps. The changes in microbiological, physical, chemical and protein properties were investigated during storage with… Click to show full abstract
Abstract In this paper, plasma-activated water (PAW) ice is proposed for the preservation of fresh shrimps. The changes in microbiological, physical, chemical and protein properties were investigated during storage with conventional tap water (TW) ice and PAW ice. Compared with TW ice, PAW ice showed significant advantage for inhibition of microbial growth, extending the storage time by 4–8 days. The pH of shrimps treated with PAW ice remained below 7.7 during storage. The deteriorating changes in color characteristics and hardness were delayed by the PAW ice treatment. The production of volatile basic nitrogen (TVBN) was reduced to below 20 mg/100 g during PAW ice storage, significantly lower (p
Journal Title: Food Control
Year Published: 2018
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!