Shelf‐Life Extension of Steam‐Cooked Harpiosquillid Mantis Shrimp Meat Using High Voltage Cold Plasma and Chitooligosaccharide‐Catechin Conjugate During Refrigerated Storage

The impact of high voltage cold plasma (HVCP) and modified atmosphere packaging (MAP) combined with chitooligosaccharide-catechin conjugate (COS-CAT) on extending the shelf-life of steam-cooked Harpiosquillid mantis shrimp (SC-HMS) meat during refrigerated storage at 4°C was examined. SC-HMS samples were treated with COS-CAT at 600 ppm and packed under MAP (CO₂:N₂:O₂ = 60:30:10) without and with the exposure to HVCP for 2.5 min (CP2.5-600) and 5 min (CP5-600). Air-packaged (AP) SC-HMS was spoiled before 9 days. However, the CP2.5-600 sample had significantly retarded growth of mesophilic bacteria, psychrophilic bacteria, and Pseudomonas spp. No Shewanella spp. and Vibrio spp. were found in all SC-HMS samples without and with treatments at day 0. The CP2.5-600 sample also showed the lowest total volatile base nitrogen, trimethylamine nitrogen contents, peroxide value, and thiobarbituric acid reactive substances up to 21 days of storage. The CP2.5-600 treatment retained MUFA and PUFA and lowered the formation of methylamine up to 21 days. Thus, the incorporation of COS-CAT in combination with HVCP for an appropriate time could maintain textural property, reduce the changes in fatty acid and volatile profiles, and extend its shelf-life up to 21 days at 4°C. PRACTICAL APPLICATIONS: The combined treatment of High Voltage Cold Plasma (HVCP) and Chitooligosaccharide-Catechin (COS-CAT) conjugate is a useful method to significantly extend the shelf-life of steam-cooked mantis shrimp. By using the optimal combination (COS-CAT at 600 ppm + HVCP for 2.5 min), the HMS meat's freshness is maintained for up to 21 days under refrigerated storage. This is achieved by retarding the growth of spoilage bacteria (Pseudomonas spp.) and keeping the eating quality, thus decreasing the loss in market value. This technology can be implemented in the seafood industry to improve the quality and market reach of cooked crustaceans.