The effect of atmospheric cold plasma generated by a novel in-package dielectric barrier discharge (DBD) on microbial and quality parameters of mackerel fillets was investigated. DBD voltage (70 kV and 80 kV) and treatment time (1, 3 and 5 min) were studied. Within 24 h of DBD treatment, spoilage bacteria (total aerobic psychrotrophic, Pseudomonas and lactic acid bacteria) were significantly reduced. However, significant effects on lipid oxidation parameters (PV, Dienes) were observed for the treated samples. Both studied treatment factors, treatment voltage and time, significantly affected anti-microbial efficacy and lipid oxidation. Nevertheless, no changes in pH or colour (except for L*) were observed. These results suggest atmospheric cold plasma generated by DBD could be implemented as technology for fish processing, retaining product quality over its shelf life. However, further investigations are needed in order to implement this technology and to control and mitigate its limitations, mainly associated to increased oxidation.

Industrial relevance

Cold atmospheric plasma (CAP) has gained attention as an emerging and non termal technology for decontamination of food. This technology has been used on fruits and vegetables successfully for the inactivation of food-borne pathogens. However, this technology has not been investigated in fish, being a highly persibale product.

The use of dielectric barrier discharge (DBD) to produce cold plasma showed a potential industrial application at low cost and convenience. Cold plasma was found to be effective for reducing the main problem of oily fish quality such as the spoilage bacteria. However, this technology seems to accelerate oxidative pathways; for this reason, further studies to investigate the use of antioxidants in combination with cold plasma as “hurdle technology” to minimise this negative effect are suggested.

中文翻译：

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电介质阻挡放电（DBD）产生的等离子体对新鲜鲭鱼鱼片的微生物还原和质量参数的影响

研究了新型包装内介电阻挡层放电（DBD）产生的大气冷等离子体对鲭鱼片的微生物和质量参数的影响。研究了DBD电压（70 kV和80 kV）和处理时间（1、3和5分钟）。DBD治疗后24小时内，细菌变质（总有氧精神营养菌，假单胞菌和乳酸菌）明显减少。然而，对于处理的样品，观察到对脂质氧化参数（PV，二烯）的显着影响。两者都研究了治疗因素，治疗电压和时间，显着影响了抗微生物功效和脂质氧化。然而，没有观察到pH或颜色的变化（L *除外）。这些结果表明，DBD产生的大气冷等离子体可以用作鱼类加工技术，并在其保质期内保持产品质量。然而，需要进一步研究以实施该技术并控制和减轻其局限性，主要与增加的氧化有关。

行业相关性

大气冷等离子体（CAP）作为一种新兴的非消毒食品净化技术已受到关注。该技术已成功用于水果和蔬菜，以灭活食源性病原体。但是，这种技术尚未在鱼类中进行过研究，这是一种高芝麻蛋白的产品。

使用介电势垒放电（DBD）产生冷等离子体显示了低成本和方便的潜在工业应用。发现冷等离子体对于减少油性鱼品质的主要问题如变质细菌是有效的。然而，这项技术似乎加速了氧化途径。因此，建议进行进一步研究，以研究将抗氧化剂与冷等离子体结合使用作为“障碍技术”，以最大程度地减少这种负面影响。