The Influence of Cold Plasma Treatment on Lipid Oxidation in Fish Protein Powder
Abstract
Through a single-factor experimental design, the effects of treatment voltage, treatment time and gas type on lipid oxidation of fish
protein powder were investigated. The results indicated that with the increase of treatment voltage and time, the peroxide value and
malondialdehyde content of fish protein powder significantly increased, suggesting that cold plasma treatment intensified the lipid oxidation reaction. The influence of different gas types indicates that oxygen plays a key role in cold plasma treatment. In addition, the
increase in the degree of lipid oxidation leads to a decrease in the emulsifying and gelling properties of fish protein powder, indicating
that cold plasma treatment, while improving the stability of lipid oxidation, may have a negative impact on functional properties. This
study provides a theoretical basis for the application of cold plasma technology in food processing and offers new ideas for the quality
improvement of fish protein powder.
Keywords
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DOI: http://dx.doi.org/10.70711/frim.v3i10.7514
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