Combined effects of high voltage cold atmospheric plasma and antioxidants on the qualities and shelf-life of Asian sea bass slices

Combined effect of high voltage cold atmospheric plasma (HVCAP) generated with the mixture of argon and oxygen (90:10) for 5 min at 28 degrees C with antioxidants [ascorbic acid (ACA) and ethanolic coconut husk extract (ECHE)] at different concentrations (100 and 200 ppm) on the shelf-life of refrigerated Asian sea bass slices (10-12 g each) was investigated. Total viable count (TVC) of slices treated with HVCAP, regardless of anti-oxidants, were lowered by 0.7 log CFU/g. TVC was lowered by 39% for slices treated with HVCAP and 200-ppm ECHE (HV5-2EC) (p < 0.05). Polyunsaturated fatty acids in samples treated with only HVCAP were higher by at least 2% than those treated with HVCAP added with ACA or ECHE. Protein oxidation and fragmentation in HV5-2EC were retarded by 40%. Therefore, HVCAP together with antioxidants, particularly ECHE, was shown to prolong the shelf-life of Asian sea bass for at least 15 days at 4 degrees C.