Recent advancements in the application of non-thermal plasma technology for the seafood industry

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.

Keywords:

• cold plasma
• non-thermal plasma
• fish
• seafood
• shelf-life
• oxidation

Acknowledgment

The authors would like to acknowledge the financial support by the JPI project ProHealth (Ref: 15/HDHL/1 PROHEALTH) “Innovative processing to preserve positive health effects in pelagic fish products”.

Disclosure statement

The authors declare that there is no interest or relationship, financial or otherwise that might be perceived as influencing an author’s objectivity