A Study on the Influence of Optimal Gliding Arc Plasma, Laurus nobilis L. Essential Oil and Modified Atmosphere Packaging on Pacific White Shrimp Shelf-Life

被引：0

作者：

Mousavi, Malihe ^{[1
]}

Hosseini, Seyede Marzieh ^{[2
]}

Hosseini, Hedayat ^{[2
]}

Abedi, Abdol-Samad ^{[2
]}

Khani, Mohammadreza ^{[3
]}

Heshmati, Ali ^{[4
]}

Abhari, Khadijeh ^{[2
]}

Shahraz, Farzaneh ^{[2
]}

Shadan, Mohammad Reza ^{[5
]}

Beigomi, Maryam ^{[1
]}

Khoushabi, Fahimeh ^{[6
]}

Aman Mohammadi, Masoud ^{[7
]}

机构：

[1] Department of Nutrition, School of Medicine, Zahedan University of Medical Sciences, Zahedan, Iran

[2] Department of Food Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

[3] Laser and Plasma Research Institute, Shahid Beheshti University, Tehran, Iran

[4] Department of Nutrition and Food Hygiene, School of Medicine, Nutrition Health Research Center, Hamadan University of Medical Sciences, Hamadan, Iran

[5] Clinical Immunology Research Center, Zahedan University of Medical Sciences (ZAUMS), Zahedan, Iran

[6] Department of Nutrition, School of Health, Zabol University of Medical Sciences, Zabol, Iran

[7] Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute), Shahid Beheshti University of Medical Sciences, Tehran, Iran

来源：

Journal of Aquatic Food Product Technology | 2024年 / 33卷 / 01期

关键词：

In this study, effectiveness of the optimal gliding arc (OGA) plasma on Pacific white shrimp (PWS) immersed in 3% Laurus nobilis leaf essential oil (EO) was evaluated in three types of packaging, including atmosphere, vacuum, and modified atmosphere packaging (MAP). Laurus nobilis leaf EO contains high quantities of 1,8-cineole and α-terpinyl acetate with no significant effects on the bacterial load compared to OGA plasma. OGA plasma was used to compensate for the low antimicrobial effects of L. nobilis leaf EO. Considering parameters pH, PV, TVBN, and melanosis, the shrimps were acceptable for consumption at duration of 10 days. © 2023 Taylor & Francis Group, LLC;

D O I：

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学科分类号：

摘要：

Journal article (JA)

引用

页码：79 / 96

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