Quantum mechanics

Bacteria

Biology

Fish <Actinopterygii>

Fishery

Sea bass

Total Viable Count

Plasma

Fatty acid

Biochemistry

Polyunsaturated fatty acid

Botany

Food science

Husk

Atmospheric-pressure plasma

Geology

Oceanography

Genetics

Physics

Environmental science

Chemistry

Ascorbic acid

Shelf life

Innovative Food Science & Emerging Technologies

Combined effect of high voltage cold atmospheric plasma (HVCAP) generated with the mixture of argon and oxygen (90:10) for 5 min at 28 °C with antioxidants [ascorbic acid (ACA) and ethanolic coconut husk extract (ECHE)] at different concentrations (100 and 200 ppm) on the shelf-life of refrigerated Asian sea bass slices (10–12 g each) was investigated. Total viable count (TVC) of slices treated with HVCAP, regardless of antioxidants, were lowered by 0.7 log CFU/g. TVC was lowered by 39% for slices treated with HVCAP and 200-ppm ECHE (HV5-2EC) (p < 0.05). Polyunsaturated fatty acids in samples treated with only HVCAP were higher by at least 2% than those treated with HVCAP added with ACA or ECHE. Protein oxidation and fragmentation in HV5-2EC were retarded by 40%. Therefore, HVCAP together with antioxidants, particularly ECHE, was shown to prolong the shelf-life of Asian sea bass for at least 15 days at 4 °C.

Combined effects of high voltage cold atmospheric plasma and antioxidants on the qualities and shelf-life of Asian sea bass slices