The influence of different ultraviolet (UV-C) doses (0.103 and 0.305 J/cm ) was investigated by instrumental color parameters, pH, lipid, and protein oxidations, fatty acids (FA) composition and biogenic amines (BAs) in Nile tilapia fillets during 11 d at 4 ± 1 °C. The UV-C treatment increased (P < 0.05) a values and protein oxidation in a dose-dependent manner, and delayed (P < 0.05) the formation of BAs over the course of the storage period. L values and lipid oxidation were not influenced (P > 0.05) by UV-C light. Fillets treated with a low UV-C dose exhibited greater (P < 0.05) total polyunsaturated fatty acid (PUFA) than their untreated counterparts. Therefore, a low UV-C dose can be recommended in tilapia fillets as an alternative processing method to control pH and BAs, as well as improve the total PUFA amount and overall nutritional quality.

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This study evaluated the influence of good manufacturing practices (GMP) on the shelf life of refrigerated fillets of Nile tilapia (Oreochromis niloticus) packed in modified atmosphere packaging (MAP) and irradiated. In a first series of experiments, 120 tilapia fillets kept under controlled sanitary conditions were purchased from a fish market managed by a cooperative. A second lot totaling 200 tilapia fillets was obtained under controlled storage conditions from a pilot plant. The combined effects of MAP (40% CO2 and 60% N2) and irradiation (1.5 kGy) were investigated by monitoring physical and chemical (total volatile bases and pH), bacteriological (aerobic heterotrophic mesophilic and psychrophilic bacteria) and sensory (acceptance test) changes in the samples. The quality of samples decreased with storage time regardless of the treatment, remaining higher in fillets produced in the pilot plant in comparison with the commercially produced fillets. The observed shelf life of nonirradiated commercially produced fillets was only 3 days, compared to 8 days for those produced in the pilot plant, probably due to GMP in the latter. It was concluded that, even with a combination of proven conservation methods for meats, the adoption of good manufacturing practices still remains essential before, during, and after the filleting process in order to ensure the effectiveness of the entire treatment.

The proximate composition and fatty acid (FA) profiles of five Brazilian freshwater fish species, namely Brycon cephalus (BC), Cichla ocellaris (CO), Prochilodus lineatus (PL), Leporinus friderici (LF) and Pseudoplatystoma corruscans (PCO), were investigated. CO and LF exhibited the highest (p < 0.05) moisture content, as well as one of the lowest (p < 0.05) lipid values, whereas BC presented the lowest (p < 0.05) moisture and, alongside PL, the highest (p < 0.05) lipid content. The predominant FAs in the evaluated fish species were palmitic, oleic, linoleic and docosahexaenoic acids. BC and CO presented high n-3 PUFA content, especially DHA, and demonstrated superior nutritional quality indices compared to the other evaluated fish species. Furthermore, a significant relationship was observed among these species, suggesting they possess similar nutritional lipid values. Thus, BC and CO were proven to be an excellent matrix with relevant lipid quality, desirable for human health.

Non‐UV‐C dose and 0.005, 0.010, 0.016, 0.037, 0.065, 0.105, 0.127, and 0.199 J/cm2 were applied in inoculated agar plates and in inoculated caiman (Caiman crocodilus yacare) meat to investigate the reduction of Salmonella spp. Moreover, noninoculated caiman meat was submitted to the same treatments and was evaluated for color parameters (L*, a*, b* values, and ΔE) and lipid oxidation. The most effective Salmonella spp. reductions ranged from 6.72 to 7.13 log cfu/g, and from 2.47 to 2.88 log cfu/g in inoculated agar plates and caiman meat treated with 0.105–0.199 J/cm2 and 0.065–0.199 J/cm2 (p < 0.05), respectively. However, these doses increased (p < 0.05) L* values and lipid oxidation, while decreased (p < 0.05) a* and b* values. Therefore, UV‐C at 0.016 J/cm2 is an alternative technology to improve the bacterial quality of caiman meat without negative effects on oxidative parameters. Practical applications Salmonella spp. is a potential disease agent being the pathogen more commonly detected in meat and meat products. UV‐C has easy implementation in meat industry, low cost, rapid application, and lack of toxic wastes, which could be an alternative for food industries to produce high‐quality food products without the use of chemical agents to meet consumers demand. Otherwise, UV‐C may induce oxidation depending on type of food, lipid profile, and dose applied, which would limit the meat quality and their industrial application. In this study, eight UV‐C doses (0.005, 0.010, 0.016, 0.037, 0.065, 0.105, 0.127, and 0.199 J/cm2) were applied in inoculated agar plates and caiman meat to investigate Salmonella spp. reduction. Moreover, noninoculated caiman meat was submitted to the same treatments and was evaluated for color parameters and lipid oxidation. UV‐C at 0.016 J/cm2 is an alternative technology to improve bacterial quality of caiman meat without altering the oxidative parameters.

The aim of the present research was to evaluate differences in chemical properties and physical structure of yoghurt produced with milk from different species (sheep, cow, and goat). For each trial, whole raw sheep (S), cow (C), and goat (G) milk were used to manufacture 4L of yoghurts (Y) from each species (SY, CY, and GY, respectively). The SY demonstrated the greatest (P<0.05) values of total solids, protein, and lipid contents, reflecting on greater (P<0.05) firmness, apparent viscosity and water-holding capacity, and lower (P<0.05) syneresis index than CY and GY. Consequently, SY exhibited a more compact microstructure and homogeneous matrix with fewer pores. Furthermore, CY and GY microstructure contained a greater number of pores, which exhibited greater size heterogeneity than SY. Therefore, based on the evaluated physicochemical and microstructural properties of yoghurt, SY demonstrated the most desirable parameter values for dairy industry representing an alternative substitution for cow’s milk yogurt.

This study aimed to evaluate and compare the proximate composition and fatty acids (FA) profile of four fish species Piaractus mesopotamicus (PM), Colossoma macropomum (CM), Piaractus mesopotamicus X Colossoma macropomum (PC) and Piaractus brachypomus (PB). Fish fillets were analyzed for proximate composition, fatty acid profile, and nutritional quality indices. In general, PM and PB presented lower moisture content (73.75 ± 0.07 and 70.47 ± 0.16) and higher lipid content (4.34 ± 0.81 and 9.23 ± 1.16), respectively (p < 0.05). Although all species presented the same PUFA>MUFA>SFA pattern, PM and PB showed higher total n-3 FA values (mainly DHA and EPA), while CM had the lowest one (p < 0.05). Moreover, PM and PB exhibited superior nutritional quality indices, presenting the highest h/H ratio and the lowest IA and IT ratio (p < 0.05). A similar nutritional profile was observed for CM and PC. Therefore, PM and PB represent an excellent source of high-quality lipids, demonstrating that these freshwater fish species can be considered optimal for human consumption. Composición aproximada, ácidos grasos e índices nutricionales de prometedoras especies de peces de agua dulce de la familia Serrasalmidae RESUMEN El presente estudio se propuso evaluar y comparar la composición aproximada y el perfil de ácidos grasos (FA) de cuatro especies de peces: Piaractus mesopotamicus (PM), Colossoma macropomum (CM), Piaractus mesopotamicus X Colossoma macropomum (PC) y Piaractus brachypomus (PB). Con este objetivo se analizaron los filetes de pescado para determinar, además de la composición aproximada y el perfil de ácidos grasos, sus índices de calidad nutricional. En general, PM y PB presentaron menor contenido de humedad (73.75 ± 0.07 y 70.47 ± 0.16) y mayor contenido de lípidos (4.34 ± 0.81 y 9.23 ± 1.16), respectivamente (p < 0.05). Aunque todas las especies mostraron el mismo patrón PUFA>MUFA>SFA, PM y PB exhibieron valores totales de FA n-3 más altos (principalmente DHA y EPA), mientras que CM tuvo el valor más bajo (p < 0.05). Además, PM y PB mostraron índices de calidad nutricional superiores, registrando la relación h/H más alta y la relación IA e IT más baja (p < 0.05). Un perfil nutricional similar se observó para CM y PC. Por lo tanto, PM y PB representan una excelente fuente de lípidos de alta calidad, lo que indica que estas especies de peces de agua dulce pueden considerarse óptimas para el consumo humano.

This study investigated the changes in the composition of the lipid fraction, as well as in the color and lipid oxidation of Arapaima gigas cubes subjected to two different frying methods (deep fat and air frying) at three different temperatures (150°C, 170°C, and 190°C) during the time needed for the geometric center of the samples to reach 70°C (7 min 42 s, 5 min 3 s, 2 min 50 s, 12 min 52 s, 8 min 44 s, and 5 min 2 s). The instrumental color parameters, lipid oxidation, and fatty acid profile were evaluated. The temperature and cooking method influenced (p ≤ 0.05) all the parameters evaluated. The samples submitted to the air frying method at lower temperatures demonstrated minor alterations. In contrast, the deep fat frying technique caused an increase of 33% in the content of the saturated fatty acids and up to 26% reduction in the content of polyunsaturated fatty acids. The lower temperatures caused minor alterations in the parameters evaluated in both the methods. Air‐fried cubes presented a better fatty acid profile than deep fat fried cubes, and therefore air frying at 150°C is a suitable cooking method from a nutritional point of view. Practical applications Arapaima gigas is a freshwater fish species that is highly consumed in the northern and central‐west regions of Brazil, with a great potential for exportation due mainly to its valuable protein and essential fatty acid source, high carcass yield, and meat flavor. However, frying, which is one of the most commonly used in meat products, may change the color and nutritional aspects depending on the processing conditions such as frying method, temperature, and time. In this study, two different frying methods (deep fat and air frying) at three different temperatures (150°C, 170°C, and 190°C) during the time needed for the geometric center of the samples reached 70°C were tested in A. gigas meat. Air frying technique at 150°C presented a better fatty acid profile than the deep fat frying method, and can be considered a suitable cooking method from a nutritional point of view.