Cold plasma technology: A cutting-edge approach for enhancing shrimp preservation

Cold plasma (CP) is an emerging technology employed to safeguard highly perishable food items, particularly aquatic products such as shrimp. Due to its significant amount of moisture, superior protein composition that contains important amino acids, and unsaturated fatty acid content, shrimp are susceptible to microbial deterioration and overall alterations in their physical and chemical characteristics. Such spoilage not only diminishes the nutritional value of shrimp but also has the potential to generate harmful substances, rendering it unsuitable for consumption. Recent observations have indicated a growing market demand for shrimp that maintains its quality and has a prolonged shelf life. Furthermore, there is a significant emphasis on the production of food items that undergo minimal processing or nonthermal preservation methods. Extensive documentation exists regarding the efficacy of CP technology in eliminating microorganisms from shrimp without inducing resistance or activating enzymes that contribute to shrimp spoilage. Therefore, CP can be mentioned as a slight processing interference to preserve shrimp quality. This chapter primarily explores the principles and methods of CP technology, as well as its impact on melanosis, physicochemical changes, microbial and sensory properties, and the preservation of shrimp quality.