Cold Plasma: An Alternative in Litopenaeus vannamei Shrimp Preservation

Lucas de Oliveira Soares Rebouças, Julianna Paula do Vale Figueiredo, Maria Carla da Silva Campelo, Jovilma Maria Soares de Medeiros, Renata Bezerra Gomes Rebouças, Clodomiro Alves-Junior, Jean Berg Alves da Silva, Patrícia de Oliveira Lima


This study aimed evaluating the effects of cold plasma on the quality attributes of Pacific white shrimp (Litopenaeus vannamei). Shrimp were divided into 4 sample groups: one control and the remaining groups subjected to cold plasma at frequencies of 5, 10, and 15 kHz, respectively, during 10 minutes of application followed by evaluation of chemical, physical, microbiological, and sensorial characteristics. Cold plasma contributed significantly to the maintenance of shrimp quality during storage, delaying the melanization process, microbial growth, improving the physicochemical and sensorial qualities of the samples. Exposure of white shrimp to non-thermal plasma at 15 kHz promoted better physicochemical, microbiological, and sensorial results, and increased the shelf life of samples by 5 days, suggesting that the treatment is effective to preserve the quality of shrimp.

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Copyright (c) 2021 Lucas Rebouças, Julianna Paula Figueiredo, Maria Carla Campelo, Jovilma Medeiros, Renata Rebouças, Clodomiro Junior, Jean Berg Silva, Patrícia Lima

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Journal of Agricultural Studies   ISSN 2166-0379


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