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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(11): 2459-2476
DOI: https://doi.org/10.20546/ijcmas.2019.811.284


Recent Development of Non-Thermal Cold Plasma Technology for Safe and Sustainable Seafood Processing: A Review
Pooja Saklani1, Siddhnath1, Sambit Kishor Das2, Sarita Kumari Das3, Subal Kumar Ghosh2 and Shiv Mohan Singh4*
1Department of Fish Processing Technology, Faculty of Fishery Sciences, WBUAFS Kolkata, India
2Department of Post Harvest Technology, Central Institute of Fisheries Education, Mumbai, India
3Department of Fisheries Resource Management, Faculty of Fishery Sciences, WBUAFS Kolkata, India
4College of Fishery Science, NDVSU, Jabalpur, India
*Corresponding author
Abstract:

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.


Keywords: Non-thermal, Cold Plasma technology, Seafood processing
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How to cite this article:

Pooja Saklani, Siddhnath, Sambit Kishor Das, Sarita Kumari Das, Subal Kumar Ghosh and Shiv Mohan Singh. 2019. Recent Development of Non-Thermal Cold Plasma Technology for Safe and Sustainable Seafood Processing: A Review.Int.J.Curr.Microbiol.App.Sci. 8(11): 2459-2476. doi: https://doi.org/10.20546/ijcmas.2019.811.284