Method for prolonging shelf life of cold stored shrimps by cold plasma synergistic curing treatment and application thereof

Abstract

This invention discloses a method for extending the shelf life of refrigerated shrimp through a combined cold plasma pickling treatment and its application, belonging to the field of aquatic product preservation and food storage processing technology. The method includes a step of pickling with a composite soaking solution containing guar bean seed extract and L-arginine, combined with cold plasma treatment. This method can reduce the initial microbial load, delay the growth of total bacterial count during refrigeration; regulate the microbial community structure, inhibiting the dominance of spoilage bacteria; delay the accumulation of TVB-N, inhibiting protein spoilage and decomposition; delay the increase in K value, maintaining the freshness of tiger prawns; inhibit melanization and color deterioration, maintaining appearance quality; and delay the decline in sensory quality, improving commercial acceptability. This invention achieves a balance between sterilization and quality maintenance by using a composite soaking solution in combination with cold plasma, thereby reducing the adverse effects of plasma active particles on lipid oxidation and protein oxidation while exerting sterilization and preservation effects.

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