Combined effects of high voltage cold atmospheric plasma (HV-CAP) generated with the mixture of argon and oxygen (90%Ar/10%O₂) for 5 min and chitooligosaccharide (COS) from squid (Loligo formosana) pen (internalized shell) at different concentrations (0.05, 0.1 and 0.2 g/100 g fish slices) on the shelf-life of Asian sea bass (ASB) slices were investigated during storage at 4 °C for 18 days. Total viable count (TVC) of fish slices treated with 0.1 or 0.2 g/100 g COS in conjunction with HV-CAP was lower than the acceptable limit (log 10⁶ CFU/g sample) within 18 days. The growth of various pathogenic and spoilage bacteria including psychrophilic bacteria, Clostridium perfringens (not detected), lactic acid bacteria (3.77–4.37 log CFU/g), Enterobacteriaceae (4.03–4.50 log CFU/g), Pseudomonas (6.62–6.82 log CFU/g) and hydrogen sulphide (H₂S)-producing (4.04–5.05 log CFU/g) bacteria of HV-CAP-treated slices containing COS was more inhibited than other treatments, especially during the first 15 days of storage. The thiobarbituric acid reactive substances (TBARS) and peroxide values (PV) of slices treated with combined HV-CAP and COS (0.1 or 0.2 g/100 g) were reduced by 28‐–64 and 40–46%, respectively than those treated with only HV-CAP throughout the storage (p <.05). Similarly, for HV-CAP treated slices, addition of COS decreased the total carbonyl content by 15–24% than those added without COS. COS was able to lower the oxidation of polyunsaturated fatty acids of slices caused by HV-CAP. Therefore, HV-CAP together with COS effectively prolonged the shelf-life of ASB slices with sensory acceptability at 4 °C for at least 12 days.

乌贼（Loligo formosana）笔（内化壳）中的氩气和氧气（90％Ar / 10％O ₂）混合物和氩气中的壳寡糖（COS）产生的高压冷大气等离子体（HV-CAP）混合作用5分钟在4°C下储存18天的过程中，研究了不同浓度（0.05、0.1和0.2 g / 100 g鱼片）对亚洲鲈鱼（ASB）片的货架期的影响。用0.1或0.2 g / 100 g COS结合HV-CAP处理的鱼片的总存活数（TVC  ）在18天内低于可接受的限值（log 10 ⁶ CFU / g样品）。各种致病菌和腐败菌的生长，包括嗜冷菌，产气荚膜梭状芽胞杆菌（未检出），乳酸菌（3.77–4.37 log CFU / g），肠杆菌科（4.03–4.50 log CFU / g），假单胞菌（6.62–6.82 log CFU / g）和产生硫化氢（H ₂ S）（与其他处理相比，经HV-CAP处理的含COS切片的细菌的4.04–5.05 log CFU / g）细菌比其他处理受到更多抑制，尤其是在储存的前15天。与HV-CAP和COS（0.1或0.2 g / 100 g）混合处理后的切片的硫代巴比妥酸反应性物质（TBARS）和过氧化物值（PV）分别比处理后的减少28-64％和40-46％整个存储中只有HV-CAP（p <.05）。同样，对于HV-CAP处理的切片，添加COS比未添加COS的切片减少了总羰基含量15-24％，COS能够降低HV-CAP引起的切片的多不饱和脂肪酸的氧化。因此，HV-CAP与COS一起有效地延长了ASB切片的保质期，并在4°C下具有至少12天的感官接受性。