Effects of cold atmospheric plasma on mackerel lipid and protein oxidation during storage

Juan M. Pérez-Andrés; María de Alba; Sabine M. Harrison; Nigel P. Brunton; P. J. Cullen; Brijesh K. Tiwari

doi:10.1016/j.lwt.2019.108697

Effects of cold atmospheric plasma on mackerel lipid and protein oxidation during storage

Juan M. Pérez-Andrés, María de Alba, Sabine M. Harrison, Nigel P. Brunton, P. J. Cullen, Brijesh K. Tiwari

Technological University Dublin

Research output: Contribution to journal › Article › peer-review

Abstract

The present study investigated the effects of cold atmospheric plasma on the shelf-life stability of lipids and proteins of commercially packaged mackerel fillets. The results showed no significant effects on lipid oxidation between the control samples and those treated at 80 kV for extended treatment times of 5 min using an in-package plasma system. In addition, no significant changes (p > 0.05) were found in the fatty acid composition or nutritional quality indices after treatment. Finally, the formation of carbonyls was accelerated by plasma treatment at the end of the storage period for 4 °C and 8 °C. These results suggest that cold atmospheric plasma technologies are potentially suitable as processing technologies for the fish industry.

Original language	English
Article number	108697
Journal	LWT
Volume	118
DOIs	https://doi.org/10.1016/j.lwt.2019.108697
Publication status	Published - Jan 2020

Keywords

Cold atmospheric plasma
Lipid oxidation
Mackerel
Protein oxidation

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title = "Effects of cold atmospheric plasma on mackerel lipid and protein oxidation during storage",

abstract = "The present study investigated the effects of cold atmospheric plasma on the shelf-life stability of lipids and proteins of commercially packaged mackerel fillets. The results showed no significant effects on lipid oxidation between the control samples and those treated at 80 kV for extended treatment times of 5 min using an in-package plasma system. In addition, no significant changes (p > 0.05) were found in the fatty acid composition or nutritional quality indices after treatment. Finally, the formation of carbonyls was accelerated by plasma treatment at the end of the storage period for 4 °C and 8 °C. These results suggest that cold atmospheric plasma technologies are potentially suitable as processing technologies for the fish industry.",

keywords = "Cold atmospheric plasma, Lipid oxidation, Mackerel, Protein oxidation",

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doi = "10.1016/j.lwt.2019.108697",

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TY - JOUR

T1 - Effects of cold atmospheric plasma on mackerel lipid and protein oxidation during storage

AU - Pérez-Andrés, Juan M.

AU - de Alba, María

AU - Harrison, Sabine M.

AU - Brunton, Nigel P.

AU - Cullen, P. J.

AU - Tiwari, Brijesh K.

PY - 2020/1

Y1 - 2020/1

N2 - The present study investigated the effects of cold atmospheric plasma on the shelf-life stability of lipids and proteins of commercially packaged mackerel fillets. The results showed no significant effects on lipid oxidation between the control samples and those treated at 80 kV for extended treatment times of 5 min using an in-package plasma system. In addition, no significant changes (p > 0.05) were found in the fatty acid composition or nutritional quality indices after treatment. Finally, the formation of carbonyls was accelerated by plasma treatment at the end of the storage period for 4 °C and 8 °C. These results suggest that cold atmospheric plasma technologies are potentially suitable as processing technologies for the fish industry.

AB - The present study investigated the effects of cold atmospheric plasma on the shelf-life stability of lipids and proteins of commercially packaged mackerel fillets. The results showed no significant effects on lipid oxidation between the control samples and those treated at 80 kV for extended treatment times of 5 min using an in-package plasma system. In addition, no significant changes (p > 0.05) were found in the fatty acid composition or nutritional quality indices after treatment. Finally, the formation of carbonyls was accelerated by plasma treatment at the end of the storage period for 4 °C and 8 °C. These results suggest that cold atmospheric plasma technologies are potentially suitable as processing technologies for the fish industry.

KW - Cold atmospheric plasma

KW - Lipid oxidation

KW - Mackerel

KW - Protein oxidation

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DO - 10.1016/j.lwt.2019.108697

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SN - 0023-6438

VL - 118

JO - LWT

JF - LWT

M1 - 108697

ER -

Effects of cold atmospheric plasma on mackerel lipid and protein oxidation during storage

Abstract

Keywords

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