Cold Plasma: An Electric Wind That Can Transform the Way We Preserve Fish

Fishes and other aquatic foods are highly susceptible to spoilage because of their high levels of water content, proteins, and unsaturated fats, and thus efficient preservation is very essential to the seafood industry. Traditional techniques such as cooling, freezing, canning, and smoking have proven to be quite effective in preserving seafood but they often affect the taste or the nutritive quality of the food. Cold plasma (CP), a non-thermal technique that involves the ionisation of gases at ambient temperature, is being considered as a viable means of preserving fish without damaging it or leaving any chemical traces. The following discussion will examine some of the latest studies carried out in relation to CP and plasma-activated water and ice in fish preservation and their applications.