{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,9]],"date-time":"2026-01-09T17:50:26Z","timestamp":1767981026563,"version":"3.49.0"},"reference-count":75,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2026,1,9]],"date-time":"2026-01-09T00:00:00Z","timestamp":1767916800000},"content-version":"vor","delay-in-days":8,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,1]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      The impact of high voltage cold plasma (HVCP) and modified atmosphere packaging (MAP) combined with chitooligosaccharide\u2010catechin conjugate (COS\u2010CAT) on extending the shelf\u2010life of steam\u2010cooked Harpiosquillid mantis shrimp (SC\u2010HMS) meat during refrigerated storage at 4\u00b0C was examined. SC\u2010HMS samples were treated with COS\u2010CAT at 600\u00a0ppm and packed under MAP (CO\n                      <jats:sub>2<\/jats:sub>\n                      :N\n                      <jats:sub>2<\/jats:sub>\n                      :O\n                      <jats:sub>2<\/jats:sub>\n                      = 60:30:10) without and with the exposure to HVCP for 2.5\u00a0min (CP2.5\u2010600) and 5\u00a0min (CP5\u2010600). Air\u2010packaged (AP) SC\u2010HMS was spoiled before 9 days. However, the CP2.5\u2010600 sample had significantly retarded growth of mesophilic bacteria, psychrophilic bacteria, and\n                      <jats:italic>Pseudomonas<\/jats:italic>\n                      spp. No\n                      <jats:italic>Shewanella<\/jats:italic>\n                      spp. and\n                      <jats:italic>Vibrio<\/jats:italic>\n                      spp. were found in all SC\u2010HMS samples without and with treatments at day 0. The CP2.5\u2010600 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\u2010600 treatment retained MUFA and PUFA and lowered the formation of methylamine up to 21 days. Thus, the incorporation of COS\u2010CAT 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\u2010life up to 21 days at 4\u00b0C.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>\n                      The combined treatment of High Voltage Cold Plasma (HVCP) and Chitooligosaccharide\u2010Catechin (COS\u2010CAT) conjugate is a useful method to significantly extend the shelf\u2010life of steam\u2010cooked mantis shrimp. By using the optimal combination (COS\u2010CAT at 600\u00a0ppm + HVCP for 2.5\u00a0min), 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 (\n                      <jats:italic>Pseudomonas<\/jats:italic>\n                      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.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70827","type":"journal-article","created":{"date-parts":[[2026,1,9]],"date-time":"2026-01-09T13:25:43Z","timestamp":1767965143000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Shelf\u2010Life Extension of Steam\u2010Cooked Harpiosquillid Mantis Shrimp Meat Using High Voltage Cold Plasma and Chitooligosaccharide\u2010Catechin Conjugate During Refrigerated Storage"],"prefix":"10.1111","volume":"91","author":[{"given":"Mallikarjun","family":"Chanchi Prashanthkumar","sequence":"first","affiliation":[{"name":"International Center of Excellence in Seafood Science and Innovation, Faculty of Agro\u2010Industry Prince of Songkla University  Hat Yai Songkhla Thailand"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Suriya","family":"Palamae","sequence":"additional","affiliation":[{"name":"International Center of Excellence in Seafood Science and Innovation, Faculty of Agro\u2010Industry Prince of Songkla University  Hat Yai Songkhla Thailand"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jirakrit","family":"Saetang","sequence":"additional","affiliation":[{"name":"International Center of Excellence in Seafood Science and Innovation, Faculty of Agro\u2010Industry Prince of Songkla University  Hat Yai Songkhla Thailand"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4696-9098","authenticated-orcid":false,"given":"Bin","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Food Science and Pharmacy Zhejiang Ocean University  Zhoushan Zhejiang China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9433-3671","authenticated-orcid":false,"given":"Soottawat","family":"Benjakul","sequence":"additional","affiliation":[{"name":"International Center of Excellence in Seafood Science and Innovation, Faculty of Agro\u2010Industry Prince of Songkla University  Hat Yai Songkhla Thailand"},{"name":"Department of Food and Nutrition Kyung Hee University  Seoul Republic of Korea"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2026,1,9]]},"reference":[{"key":"e_1_2_10_2_1","volume-title":"Compendium of Methods for the Microbiological Examination of Foods","author":"APHA","year":"2015"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods14081388"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf0483826"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1080\/10807039.2018.1469398"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.13376"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0021\u20109258(18)57394\u20104"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1139\/o59\u2010099"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2014.04.062"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.17389"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods13010028"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.16745"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750\u20103841.17520"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2025.102564"},{"key":"e_1_2_10_15_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2023.115051","article-title":"Analysis of Key Volatile Compounds and Quality Properties of Tilapia (Oreochromis mossambicus) Fillets during Cold Storage: Based on Thermal Desorption Coupled with Gas Chromatography\u2010Mass Spectrometry (TD\u2010GC\u2010MS)","volume":"184","author":"Cheng H.","year":"2023","journal-title":"Lwt"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2023.100968"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10068\u2010014\u20100193\u20102"},{"issue":"2","key":"e_1_2_10_18_1","first-page":"419","article-title":"An Absorption Apparatus for the Micro\u2010Determination of Certain Volatile Substances: The Micro\u2010Determination of Ammonia","volume":"27","author":"Conway E. 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