Microbial and Quality Changes of Seabream Fillets Processed with Cold Plasma During Refrigerated Storage

Microbial and Quality Changes of Seabream Fillets Processed with Cold Plasma During Refrigerated Storage

Cold plasma (CP) is a non-thermal technology, successfully used to decontaminate and extend the shelf-life of various foods. However, CP can cause quality deterioration in sensitive matrices, such as fish products. This research aimed to evaluate the effect of CP treatment obtained using different g...

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Bibliographic Details
Main Authors: Silvia Tappi, Lorenzo Nissen, Ana Cristina De Aguiar Saldanha Pinheiro, Fabio D’Elia, Flavia Casciano, Giorgia Antonelli, Elena Chiarello, Francesca Soglia, Giulia Baldi, Filippo Capelli, Andrea Gianotti, Alessandra Bordoni, Massimiliano Petracci, Francesco Capozzi, Marco Dalla Rosa, Pietro Rocculi
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
shelf life
non-thermal processing
lipid oxidation
protein oxidation
sensory acceptability
Online Access:https://www.mdpi.com/2304-8158/14/9/1443
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