Effect of Plasma-Activated Water Pretreatment on low-temperature Storage Quality of White Shrimp (Penaeus vannamei) and Its optimal conditions for ice coating preservation
學生姓名:
李旻穎
指導教授:
陳泰源
學 期:
113下
摘 要:
Whiteleg shrimp (Penaeus vannamei), also known as white shrimp in Taiwan. Due to its perishable nature, it needs to be quickly processed for preservation. Plasma activated water (PAW) is an emerging process technology used to treat water solutions containing large amounts of reactive oxygen and nitrogen species (RONS), which have a strong oxidizing ability that can damage microbial cell membranes and defenses. After the combination of ice coating and plasma activated water, plasma activated water as a liquid that can inhibit the growth of microorganisms, can further reduce the secondary pollution caused by ice coating, and further improve the application of plasma activated water in food. Plasma-activated water
(PAW) treatment effectively improved shrimp quality during storage. Among the tested groups, PAW 30 min and 45 min treatments exhibited optimal preservation effects. The PAW 30 min treatment maintained better water-holding capacity and limited early increases in VBN, while the PAW 45 min treatment provided stronger antimicrobial and antioxidative protection during later storage stages. In contrast, 60 min treatment resulted in excessive oxidation, leading to deteriorated texture, color, and moisture content. Moderate activation times (30 and 45 min) are recommended to maximize shrimp freshness and minimize quality loss during storage.
(PAW) treatment effectively improved shrimp quality during storage. Among the tested groups, PAW 30 min and 45 min treatments exhibited optimal preservation effects. The PAW 30 min treatment maintained better water-holding capacity and limited early increases in VBN, while the PAW 45 min treatment provided stronger antimicrobial and antioxidative protection during later storage stages. In contrast, 60 min treatment resulted in excessive oxidation, leading to deteriorated texture, color, and moisture content. Moderate activation times (30 and 45 min) are recommended to maximize shrimp freshness and minimize quality loss during storage.
李旻穎.pdf