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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Detalles Bibliográficos

Principais autores:	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
Formato:	Artigo
Idioma:	Inglês
Publicado:	MDPI AG 2025-04-01
Series:	Foods
Assuntos:	shelf life non-thermal processing lipid oxidation protein oxidation sensory acceptability
Acceso en liña:	https://www.mdpi.com/2304-8158/14/9/1443
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