The study examined the effect of non-thermal plasma (NTP) on the total viable count and lipid oxidation of two common sushi products: nigiri and hosomaki. Sushi samples were treated with NTP using a dielectric barrier discharge system with 70 and 80 kV of potential differences for 5 min. The samples were stored at 4 °C for 11 days and analysed for total aerobic count, moisture and protein content, TBA index and fatty acids composition. Although the effect of NTP on the total aerobic counts was not statistically significant, a tendency in log reduction could be observed, with 1–1.5 log cfu/g reduction. Moisture and protein content, as well as fatty acids composition of sushi was not affected by the treatment. The TBA index of treated samples increased significantly by 0.4–1.5 mg/kg, with hosomaki reaching higher TBA index than nigiri. Although NTP in the studied conditions can, to a limited degree, increase the microbiological quality of the sushi samples, it also increases the oxidation rate.

这项研究检查了非热血浆（NTP）对两种常见寿司产品（握寿司和细卷寿司）的总生存率和脂质氧化的影响。Sushi样品使用介电势垒放电系统（电势差为70和80 kV）用NTP处理NTP 5分钟。将样品在4°C下保存11天，并分析总需氧量，水分和蛋白质含量，TBA指数和脂肪酸组成。尽管NTP对总需氧量的影响没有统计学意义，但可以观察到log降低的趋势，降低了1-1.5 log cfu / g。寿司的水分和蛋白质含量以及脂肪酸组成不受处理的影响。处理过的样品的TBA指数显着提高了0.4–1.5 mg / kg，细卷的TBA指数高于握寿司。