High voltage cold atmospheric plasma (HV-CAP) using dielectric barrier discharge was implemented on Pacific white shrimp (PWS) pre-soaked with 0.5 or 1% Chamuang leaf extract (CLE). PWS were firstly packed under different gas ratios of Ar, O₂ or air and then subjected to HV-CAP for 10 min. Lower melanosis scores were found in the samples treated with 1% CLE and HV-CAP in the presence of Ar and air (80:20) than the control and other samples throughout the storage of 15 days at 4 °C (P < 0.05). Chemical quality changes in CP-Ar/Air-1 CLE sample were not significantly found at day 15. Those were evidenced by lower changes in pH (6.90), lower carbonyl content (2.41 μmol/mg protein), total volatile base (TVB) content (17.81 mgN/100 g meat), peroxide value (4.21 mg cumene hydroxide/kg meat) and thiobarbituric acid reactive substances (TBARS) (2.35 mgMDA/kg meat) at the end of storage, compared to those of the control and other samples treated with 0.5% CLE and HV-CAP under different gas compositions at day 15 of storage (P < 0.05). Mesophilic bacteria, Pseudomonas, H₂S-producing bacteria, Enterobacteriaceae, lactic acid bacteria and psychrophilic bacterial counts were less or equal to 5 log CFU/g meat in CP-Ar/Air-1 CLE sample, which were lower than the control and other treated samples at the end of the storage (4 °C) (P < 0.05). CP-Ar/Air-1 CLE sample also exhibited higher likeness scores for all the tested attributes, mostly associated with the reduced protein and lipid oxidation at the end of storage. After treatment, oxidation of polyunsaturated fatty acids (EPA and DHA) was lowered by 14.9% and 12.4% in CP-Ar/Air-1 CLE sample, compared to that found in the control (P < 0.05). Protein oxidation of HV-CAP treated sample was prevented by 1% CLE, irrespective of gas composition. Therefore, HV-CAP especially under the mixture of Ar and air along with high level of CLE, exhibited high efficacy in prolonging shelf-life of refrigerated (4 °C) Pacific white shrimp up to 15 days.

在预浸有0.5％或1％Chamuang叶提取物（CLE）的太平洋白虾（PWS）上实施了使用介电势垒放电的高压冷大气等离子体（HV-CAP）。首先将PWS包装在不同气体比例的Ar，O ₂或空气下，然后进行HV-CAP处理10分钟。在4°C下保存15天的整个过程中，在存在氩气和空气（80:20）的情况下，用1％CLE和HV-CAP处理的样品中发现的黑化病得分低于对照组和其他样品（P <0.05）。在第15天，CP-Ar / Air-1 CLE样品的化学质量变化未见明显变化，pH值变化较低（6.90），羰基含量较低（2.41μmol/ mg蛋白），总挥发性碱（TVB）证明了这一点。与对照组和其他饲料相比，在储存结束时的含量（17.81 mgN / 100 g肉），过氧化值（4.21 mg氢氧化枯烯/ kg肉）和硫代巴比妥酸反应性物质（TBARS）（2.35 mgMDA / kg肉）储存第15天时，在不同气体成分下用0.5％CLE和HV-CAP处理的样品（P  <0.05）。中温细菌，假单胞菌，H ₂CP-Ar / Air-1 CLE样品中产生S的细菌，肠杆菌科，乳酸菌和嗜冷菌的计数均小于或等于5 log CFU / g肉，低于对照组和其他处理样品的尾数。储存（4°C）（P  <0.05）。对于所有测试属性，CP-Ar / Air-1 CLE样品也显示出较高的相似度得分，这主要与储存结束时蛋白质和脂质氧化减少有关。处理后，与对照组相比，CP-Ar / Air-1 CLE样品中的多不饱和脂肪酸（EPA和DHA）的氧化分别降低了14.9％和12.4％（P <0.05）。不管气体成分如何，均可以通过1％CLE防止HV-CAP处理的样品的蛋白质氧化。因此，HV-CAP，特别是在Ar和空气的混合物下以及高水平的CLE，在将冷藏的（4°C）太平洋白虾的保质期延长至15天时表现出很高的功效。