High hydrogen peroxide concentration-low exposure time of plasma-activated water (PAW): A novel approach for shelf-life extension of Asian sea bass (Lates calcarifer) steak
Manat Chaijan, Sirinet Chaijan, Atikorn Panya, Mudtorlep Nisoa, Ling‐Zhi Cheong, Worawan Panpipat
Topics & Concepts
ChemistrySea bassTBARSShelf lifeLipid oxidationLatesFood scienceAnimal scienceTrimethylamineHydrogen peroxideFisheryNuclear chemistryBiochemistryLipid peroxidationFish <Actinopterygii>BiologyEnzymeAntioxidantMeat and Animal Product QualityInsect Utilization and EffectsPlasma Applications and Diagnostics