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

Area of Science:

• Food Science
• Microbiology
• Emerging Technologies

Background:

• Shrimp are highly perishable aquatic products susceptible to microbial spoilage due to high moisture and nutrient content.
• Spoilage reduces nutritional value, generates harmful substances, and limits shelf life, impacting consumer safety and market demand.
• There is a growing demand for minimally processed, nonthermal preservation methods for seafood.

Purpose of the Study:

• To explore the principles and methods of cold plasma (CP) technology for shrimp preservation.
• To investigate the impact of CP on shrimp melanosis, physicochemical properties, and microbial load.
• To assess the efficacy of CP in maintaining the overall quality and extending the shelf life of shrimp.

Main Methods:

• Review of existing literature on cold plasma applications in food preservation.
• Analysis of CP's effects on microbial inactivation, enzymatic activity, and sensory attributes of shrimp.
• Exploration of CP's potential as a nonthermal processing intervention for aquatic products.

Main Results:

• Cold plasma effectively eliminates microorganisms on shrimp surfaces without inducing resistance or activating spoilage enzymes.
• CP treatment shows potential in mitigating melanosis and preserving the physicochemical and sensory qualities of shrimp.
• CP is identified as a nonthermal method with minimal processing interference for enhancing shrimp quality and shelf life.

Conclusions:

• Cold plasma is a viable nonthermal technology for preserving shrimp quality and extending shelf life.
• CP offers a promising solution to meet market demand for minimally processed, high-quality shrimp.
• Further research into CP applications can advance sustainable seafood preservation strategies.