High hydrogen peroxide concentration-low exposure time of plasma-activated water (PAW): A novel approach for shelf-life extension of Asian sea bass (Lates calcarifer) steak

Abstract A new method for using plasma-activated water (PAW; 100 ppm H2O2) to improve the cold (4 °C) shelf-stability of Asian sea bass steaks (ASBS) was established. Soaking with PAW, created utilizing oxygen and argon, for 30–120 s successfully extended the shelf-life of ASBS by suppressing microbial growths below the permissible level (7 log CFU/g) for 25 days, whereas control reached the microbiological limit after 10 days (p