Abstract

Preserving the chemical, physicochemical, and sensory properties of food products while maintaining overall product quality remains one of the major challenges for the food industry. Cold Atmospheric Plasma (CAP) is a novel food processing technology capable of meeting these requirements. Although beneficial effects have been observed for horticultural products, the application of CAP to muscle meat products - especially salmon - is still limited. This study aimed to evaluate the effect of an indirect CAP treatment (environmental sanitization) during the storage of Coho salmon (Oncorhynchus kisutch). The evaluation involved moisture and fat content, lipid oxidation, total volatile basic nitrogen (TVB-N), and texture, color, and sensory parameters. Treatment did not induce rancidity, freshness loss, or alterations in the texture profile, color profile and sensory properties. The present study demonstrates that the use of CAP does not cause perceptible changes for the consumer, therefore, implementation by the industry is encouraging.