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Cold plasma applications in meat and fish products: Mechanisms, quality impacts, and safety perspectives
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DOI：10.1016/j.fufo.2026.101142.png)
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Abstract
En 中文
The global demand for high-quality animal protein continues to grow, yet these highly perishable foods remain vulnerable to rapid microbial spoilage, oxidative deterioration, and post-harvest losses. Conventional thermal preservation methods, although effective for microbial control, often compromise sensory and nutritional attributes. Cold plasma (CP) has emerged as a promising non-thermal technology capable of inactivating surface pathogens at near-ambient temperatures through the generation of reactive oxygen and nitrogen species that can reduce enzymatic activity by inducing structural modifications in microbial enzymes. This review provides a comprehensive and comparative synthesis of CP fundamentals, processing parameters, mechanistic pathways, and its multifaceted impacts on meat and seafood systems. It critically examines how CP inactivates major foodborne pathogens, including Listeria monocytogenes, Salmonella spp., Escherichia coli, Vibrio spp., and spoilage organisms such as Pseudomonas, while influencing lipid oxidation, protein structure, sensory properties, and shelf-life extension. The review highlights significant advances in CP reactor designs, in-package plasma applications, plasma-activated water, and combination strategies with modified atmosphere packaging and natural antioxidants to mitigate oxidative side-effects. Despite its strong potential, challenges persist regarding treatment standardization, scale-up feasibility, oxidative stability of lipids and proteins, non-uniform microbial reduction across complex surfaces, the formation of disinfection byproducts, and residual reactive oxygen and nitrogen species. Overall, this review establishes CP as a transformative, residue-free technology with practical significance for sustainable food preservation, enhanced microbial safety, reduced waste, and improved quality in the global meat and seafood sectors.
Keywords:
Cold plasma
Animal protein
Spoilage
Oxidative stability
Food safety
Preservation technology
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