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dc.contributor.authorAlbertos, I.
dc.contributor.authorMartin-Diana, A. B.
dc.contributor.authorCullen, Patrick J.
dc.contributor.authorTiwari, Brijesh
dc.contributor.authorShikha Ojha, K.
dc.contributor.authorBourke, Paula
dc.contributor.authorRico, D.
dc.date.accessioned2019-09-03T13:18:52Z
dc.date.available2019-09-03T13:18:52Z
dc.date.issued2017-09-17
dc.identifier.citationAlbertos, I., Martin-Diana, A., Cullen, P., Tiwari, B., Ojha, K., Bourke, P. and Rico, D. Shelf-life extension of herring (Clupea harengus) using in-package atmospheric plasma technology. Innovative Food Science & Emerging Technologies, 2019, 53, 85-91. doi: https://dx.doi.org/10.1016/j.ifset.2017.09.010en_US
dc.identifier.urihttp://hdl.handle.net/11019/1783
dc.descriptionpeer-revieweden_US
dc.description.abstractAtmospheric cold plasma is a green and emerging technology, highly interesting to the food industry for its application. Dielectric Barrier Discharges (DBD) can generate atmospheric cold plasma inside sealed packages filled with air through the use of high voltages. This study investigated the use of a large gap DBD design to generate a plasma discharge within the headspace of packaged herring fillets, and its effects on microbiological and quality markers of the fish stored for 11 days at 4 °C. DBD plasma treatment conditions were 70 kV or 80 kV for 5 min treatment time. Results showed that the microbial load (total aerobic mesophilic, total aerobic psychrotrophics, Pseudomonas, lactic acid bacteria and Enterobacteriaceae) were significantly (p < 0.05) lower in the treated samples compared to the control samples. However, samples exposed to the lowest applied voltage better retained key quality factors (lower oxidation and less colour modification). DBD-treatment caused a reduction in trapped water in the myofibrillar network (T21), identified using low-field nuclear magnetic resonance of protons (1H LF NMR). The results indicate that in-package plasma treatment could be employed as an effective treatment for reducing spoilage bacteria in fish.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesInnovative Food Science & Emerging Technologies;Vol. 53
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectClupea harengusen_US
dc.subjectCold plasmaen_US
dc.subjectfish spoilageen_US
dc.subjectFish qualityen_US
dc.subjectLipid oxidationen_US
dc.titleShelf-life extension of herring (Clupea harengus) using in-package atmospheric plasma technologyen_US
dc.typeArticleen_US
dc.embargo.terms2018-09-17en_US
dc.identifier.doihttps://dx.doi.org/10.1016/j.ifset.2017.09.010
dc.contributor.sponsorRegional Government of Castille and Leon, Spainen_US
dc.contributor.sponsorGrantNumberNUGAFU-PEP 2011/769en_US
refterms.dateFOA2018-09-17T00:00:00Z


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