## 1 Introduction  
Surimi-based products are among the processed seafood items that are most frequently expected to be an accessible source of protein with the expansion of convenience foods due to the diversification of dietary patterns and, particularly, in situations where raw materials for processing livestock are limited, such as in Korea [1]. Fish paste is a processed meal made, with reasonably sophisticated technology, from seafood surimi. It may be used as raw fish meat from a variety of fish species and has convenient food qualities [2]. There are many issues with hygiene preservation, and even in the case of vacuum-packed fried fish pastes, the number of days available for distribution is as little as 12. However, fish paste produced in Korea is either not packaged or packaged in various forms and distributed at room temperature or low temperatures. Additionally, fried fish pastes sold in traditional markets are more likely to be contaminated by microorganisms than if produced in factories because they are immediately fried and left on display until sold to consumers. Fried fish paste is treated as a hygienic and storable food because it is heated at high temperatures (160-170 \({}^{\circ}\)C) during the manufacturing process, but most of it is distributed in a non-vacuum state, and lipid trans-fat can occur because of lipid rancidity and high-temperature treatments. Additionally, it can easily deteriorate because of residual harmful microorganisms that have not been sterilized or that enter during the packaging and distribution process [3]. Therefore, the inactivation of harmful microorganisms is essential to ensuring the hygienic stability of food. Studies have been conducted to extend the storage period of fish paste using techniques such as chlorine dioxide treatment [1], gamma-ray irradiation [4], bactiss treatment [5], and acetic acid treatment [6]. Plasma constitutes one of the four fundamental states of matter, alongside liquids, solids, and gases. It is similar to gaseous states, or a state of matter in which electrons in an atom are no longer bound to an atomic nucleus and can move freely [7]. Plasma is composed of electrons, ions, and nonionized particles. It can be produced by direct contact with water and is frequently employed in the production of gaseous reactive species [8]. Previously, plasma treatment was performed under vacuum conditions, but the discovery of atmospheric pressure plasma has reduced costs, increased processing speeds, and increased its potential for industrial applications [9]. These atmospheric pressure plasmas are applied in various fields such as agriculture and medicine, especially in agro-industrial applications, to address issues such as food security and increased crop yields. It is also recognized as an eco-friendly sterilization technology because of its proven ability to control pathogens [10]. Plasma can be classified by the degree of ionization; it can also be classified based on the thermal equilibrium state of particles. Based on this, plasma is classified into two types: thermal and nonthermal. In thermal plasma (TP), there is a thermal equilibrium between electrons and heavy particles. In contrast, nonthermal plasma maintains a lower overall temperature by keeping heavy particles at nearly room temperature, while electrons achieve significantly higher temperatures than those in TP [11; 12]. Nonthermal plasma is a technology that inhibits microorganisms from contaminating food at low temperatures and is a new sterilization technology with considerable potential for food preservation because of its high efficiency and limited side effects. This technology has a variety of applications for the food industry, including the dry disinfection of food surfaces (fish and meat) and sprouting seeds [9]. Floating electrode-dielectric barrier discharge (FE-DBD) plasma is distinct from conventional DBD plasma. In this form, NTP can be discharged by air into the atmosphere [13; 14].