# Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood
## 5 Pulsed Electric Fields--PEF
### Effects of PEF on the Quality of Fish and Saefood
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Products** & **Treatment Conditions** & **Combination of Methods** & **Effects on Physicochemical Parameters** & **Effects on Sensory Characteristics** & **References** \\ \hline Asian sea bass skin & 24 kV/cm, 72 ms, pulse width & PEF and vacuum impregnation (VI) & PEF-VI-PPL: had lower & OFF/VI-PPL: low fish & \\ Asian sea bass skin & 0.1 ms, and pulse repetition & for 10, 15, 20, and 30 min by hydrolysis with porcine pancreas & monounsaturated and & resulting hydrolyzed collagen & [181] \\  & times 20 ms & lipase (PPL) & polyunsaturated fatty acid contents & were observed, and overall & \\ \hline \multicolumn{6}{c}{Extraction of phylocollippous was} \\ _Arthropium platensis_ & 38 kV/cm, pulse duration & PEF and heat at 35 \({}^{\circ}\)C & higher (0.15 mg/ml), and pure at & NT & [186] \\ \multicolumn{6}{c}{lower treatment (0.03 s compared} \\  & & PEF accelerated the direction speed & & \\  & & and improved the yield of chondro & & \\ Fish wastes (fish bones) & 5. 10, 15, 20, and 25 kV/cm, 6\%, ratio of material to liquid (1.5, & 6\%), ratio of material to liquid (1.5, & \\  & & 1:10, 115, 120, and 125 g/ml) & CS purity was high, and the extract did & \\  & & & not contain any other & \\  & & & glycosominoglycans & \\  & & & & \\  & & & & \\ Fish residues (gills, bones, and & 1.40 kV/cm, pulse duration & & 389.62 g Iphov./g & \\ heads) from sea bass and & 20 us, 100 pulses, frequency 10 Hz & Water extraction assisted by PEF & Water extraction assisted by PEF led to & NT & [184] \\  & & & significant increases from bonds, bones, & \\  & & & and gills lacking 35.8, 68, and 38.8% & & \\  & & & for sea beam and 60.7, 71.8, and 22.1\% & & \\  & & & PEF reduced lipid oxidation & \\  & & & PEF-relax the highest lipid yield & \\ Pacific white shrimp & 4, 8, 12, and 16 kV/cm, 120, 180, & PEF and US-assisted extraction & (00.34 g per 100g of solids) and higher content of FUPAFs and carotenoids, & NT & [182] \\ \multicolumn{6}{c}{(_L. turnamer_)} & 200, and 240 pulses & (UAE) & such asaxanthin, astaxanthin & \\  & & & monoester, astaxanthin design, & \\  & & & & \\ \hline \hline \end{tabular}
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Table 3: Studies on the application of pulsed electric fields (PEF) treatment on fish and seafood products. \begin{table}
\begin{tabular}{c c c c c c} \hline
**Products** & **Treatment Conditions** & **Combination of Methods** & **Effects on Physicochemical** & **Effects on Sensory** & **References** \\  & & & & **Parameters** & **Characteristics** & **References** \\ \hline Freshwater mussels & 10, 15, 20, 25, 30, and 35 kV/cm, 2, 4, 6, 8, 10, and 12 pulses & PEF and enzymolysis (0.5, 1.0, 1.5, and 20.0) & PEF showed higher extraction speed and up to 70.8% higher protein extraction at 20 kV/cm and 8 pulses & PEF. Off-odor of treated & [187] \\  & 2, 4, 6, 8, 10, and 12 pulses & PEF and enzymolysis & & mussel samples reduced & [188] \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\ \end{tabular}
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Table 3: _Cust._PEF treatment could be used as a pretreatment for maintaining the quality parameters of perishable seafood that undergoes changes. Still, it shows high aptitudes that can be widely used in the seafood industry as an eco-friendly and cost-efficient extraction method.