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Food Packaging and Shelf Life
Volume 28, 2021, 100660

Combined hurdle effects of pulsed electric field and vacuum impregnation of Chamuang leaf extract on quality and shelf-life of Pacific white shrimp subjected to high voltage cold atmospheric plasma

Khursheed Ahmad Shiekha,b, Soottawat Benjakula,b, Hang Qic, Bin Zhangd, Shanggui Dengd

Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand.

Abstract

Shrimp are perishable, mainly associated with enzymatic and microbiological reactions, in which the potential preservation technology is required. Shelf-life and quality of Pacific white shrimp (PWS) with prior pulsed electric field (PEF) and vacuum impregnation (VI) of Chamuang leaf extract (CLE) (1 or 2%, w/v) subjected to high voltage cold atmosphere plasma (HVCAP) using Ar/Air (80:20) atmosphere for 10 min were investigated. Least melanosis scores and microbial load were attained in samples treated with 2% CLE with the aid of PEF and VI and exposed to HVCAP (PEF-VI-CLE2-HVCAP) than the control and other treated samples during 18 days (P < 0.05) at 4°C. This sample also showed lower lipid oxidation, pH, total volatile base (TVB) and protein carbonyl contents (PCC) than others (P < 0.05). Higher likeness scores of all attributes were noted in aforementioned sample. Oxidation of polyunsaturated fatty acids was alleviated by CLE. Thus, shelf-life of PWS could be extended by the combination of non-thermal processes along with CLE up to 18 days.

Keywords: Pulsed electric field, Pacific white shrimp, Vacuum impregnation, Chamuang, Cold atmospheric plasma, Melanosis, Quality, Shelf-life.

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