National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Seafood is one of the major protein sources in the world. Seafood products are praised worldwide for their high nutritional value and are increasingly popular among consumers. Consumer preferences range from fresh products, eaten raw or minimally processed seafood. So quality, safe and nutritionally rich processed seafood is high in demand. Cold Plasma (CP) is a novel non-thermal technology, potentially useful in the agriculture and food processing settings. Heat treatment can cause undesirable protein denaturation, non-enzymatic browning, loss of vitamins and volatile flavor compounds, freezing point depression, and flavor changes. CP has gained attention in recent years as a potential alternative method for chemical and thermal disinfection in foods using ambient or moderate temperatures and short treatment times in seafood sector. This review provides a critical summary of the studies to decontamination of seafood products using cold plasma technology along with a summary of the mechanisms involved. In addition, the review also discusses the effects of cold plasma on quality of seafood products, highlights some emerging applications of plasma technology in the seafood industry.
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