Effects of cold atmospheric plasma on mackerel lipid and protein oxidation during storage
作者： Juan M. Pérez-Andrés , María de Alba , Sabine M. Harrison , Nigel P. Brunton , P.J. Cullen
DOI: 10.1016/J.LWT.2019.108697
关键词:
摘要: Abstract The present study investigated the effects of cold atmospheric plasma on shelf-life stability lipids and proteins commercially packaged mackerel fillets. results showed no significant lipid oxidation between control samples those treated at 80 kV for extended treatment times 5 min using an in-package system. In addition, changes (p > 0.05) were found in fatty acid composition or nutritional quality indices after treatment. Finally, formation carbonyls was accelerated by end storage period 4 °C 8 °C. These suggest that technologies are potentially suitable as processing fish industry.
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