Optimization for cold atmospheric plasma treatment of oyster (Crassostrea hongkongensis) and its effect on refrigerated quality.

Abstract

Oysters are highly susceptible to spoilage due to microbial and biochemical degradation during refrigeration. Herein, the process parameters for cold atmospheric plasma (CAP) treatment of oysters were optimized, and its effect on cold storage quality was investigated. The results showed that the optimal parameters for CAP pretreatment of oyster meat were 50 W power and 160 s time. CAP-treated oyster meat demonstrates enhanced microbial inhibition, quality, and shelf life during refrigeration compared to untreated meat. Although the levels of malondialdehyde and carbonyl increased after CAP treatment (P < 0.05), the total colony count stayed under the limit standard for 9 days, which was extended from 3 days. CAP treatment inhibited the degradation of sensory and nutritional quality that would have occurred due to spoilage, thereby extending shelf life. Therefore, this study provides an eco-friendly preservation technique for oysters, facilitating the large-scale application of CAP technology in shellfish processing.