Food and Fermentation Industries >

2022 , Vol. 48 >Issue 22: 328 - 337

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030474

Research progress on the application of low-temperature plasma in aquatic products preservation

  • ZHOU Jieqian ,
  • ZHANG Kun ,
  • XU Jie ,
  • ZHENG Ouyang ,
  • ZHANG Honghong ,
  • SUN Qinxiu ,
  • LIU Shucheng ,
  • WEI Shuai ,
  • XIA Qiuyu ,
  • WANG Zefu ,
  • HAN Zongyuan ,
  • JI Hongwu
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  • 1(Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China)
    2(Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang 524088, China)
    3(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2021-12-15

  Revised date: 2022-01-06

  Online published: 2022-12-20

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Abstract

Low-temperature plasma preservation technology is an emerging non-thermal sterilization and preservation technology in recent years, inactivating microorganisms through rich active substances and unique photoelectric effects. The application of plasma in the field of food preservation has received a lot of attention from researchers due to its advantages, such as a wide range of treatments and low-temperature requirements for a sterilization environment. Aquatic products are prone to corruption and deterioration and require certain preservation methods to improve their shelf life. This review presented an overview of the microbial inactivation mechanism of low-temperature plasma and its application in the field of aquatic products preservation and discussed the effect of low-temperature plasma on the quality of aquatic products, to provide a reference for the application and promotion of low-temperature plasma in the field of aquatic products preservation.

Key words： low-temperature plasma; mechanism; aquatic products; preservation

Cite this article

ZHOU Jieqian , ZHANG Kun , XU Jie , ZHENG Ouyang , ZHANG Honghong , SUN Qinxiu , LIU Shucheng , WEI Shuai , XIA Qiuyu , WANG Zefu , HAN Zongyuan , JI Hongwu . Research progress on the application of low-temperature plasma in aquatic products preservation[J]. Food and Fermentation Industries, 2022 , 48(22) : 328 -337 . DOI: 10.13995/j.cnki.11-1802/ts.030474

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