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

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

dc.contributor.author	Pérez-Andrés, Juan M.
dc.contributor.author	de Alba, María
dc.contributor.author	Harrison, Sabine M.
dc.contributor.author	Brunton, Nigel
dc.contributor.author	Cullen, P. J.
dc.contributor.author	Tiwari, Brijesh K
dc.date.accessioned	2020-06-15T12:05:15Z
dc.date.available	2020-06-15T12:05:15Z
dc.date.issued	2019-09-27
dc.identifier.citation	Pérez-Andrés, J., de Alba, M., Harrison, S., Brunton, N., Cullen, P. and Tiwari, B. Effects of cold atmospheric plasma on mackerel lipid and protein oxidation during storage. LWT, 2020, 118, 108697. doi: https://doi.org/10.1016/j.lwt.2019.108697	en_US
dc.identifier.issn	0023-6438
dc.identifier.uri	http://hdl.handle.net/11019/1974
dc.description	pre-print	en_US
dc.description.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.	en_US
dc.language.iso	en	en_US
dc.publisher	Elsevier BV	en_US
dc.relation.ispartofseries	LWT - Food Science and Technology;
dc.rights	Attribution-NonCommercial-ShareAlike 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-sa/3.0/us/	*
dc.subject	Cold atmospheric plasma	en_US
dc.subject	Mackerel	en_US
dc.subject	Lipid oxidation	en_US
dc.subject	Protein oxidation	en_US
dc.title	Effects of cold atmospheric plasma on mackerel lipid and protein oxidation during storage	en_US
dc.type	Article	en_US
dc.embargo.terms	2020-09-27	en_US
dc.identifier.doi	https://doi.org/10.1016/j.lwt.2019.108697
dc.contributor.sponsor	European Union	en_US
dc.contributor.sponsor	Joint Programming Initiative	en_US
dc.contributor.sponsorGrantNumber	692276	en_US
dc.contributor.sponsorGrantNumber	15/HDHL/1 PROHEALTH	en_US
dc.source.beginpage	108697