Application of Active Packaging in Refrigerated Rainbow Trout (Oncorhynchus mykiss) Fillets Treated with UV-C Radiation

Abstract

This study investigated the effects of oxygen-scavenger packaging and UV-C radiation at two doses, alone or in combination, on lipid oxidation (malondialdehyde levels), protein oxidation (carbonyl content), instrumental color and texture parameters in rainbow trout fillets stored at 4 ± 1 °C for 9 days. The treatments were AP (air packaging), OSP (oxygen-scavenger packaging), AUV1 (air packaging + UV-C at 0.102 J/cm2), OSUV1 (oxygen-scavenger packaging + UV-C at 0.102 J/cm2), AUV3 (air packaging + UV-C at 0.301 J/cm2), and OSUV3 (oxygen-scavenger packaging + UV-C at 0.301 J/cm2). Lipid oxidation, protein oxidation, lightness and yellowness increased, while redness, hardness and chewiness decreased during storage in all treatments (p < 0.05). OSP, OSUV1 and OSUV3 exhibited lower yellowness, total color difference (ΔE), lipid and protein oxidation, and higher redness, hardness and chewiness than air packaging (AP; p < 0.05), being similar to each other concerning these parameters throughout storage (p > 0.05). AUV3 showed higher lipid oxidation, protein oxidation, yellowness, ΔE, and lower redness, hardness and chewiness followed by AUV1 than AP (p < 0.05). UV-C at these doses was not adequate for refrigerated trout fillets by inducing oxidative degradation. O2 scavenger was effective in preventing the adverse effects from storage period and UV-C, independently of the dose, and could be a simple and powerful alternative to make feasible the industrial application of UV-C at 0.102 and 0.301 J/cm2 in refrigerated rainbow trout fillets, which has proven antimicrobial effect and it is a promising non-thermal technology for the fish production chain.

Properties of Allicin–Zein Composite Nanoparticle Gelatin Film and Their Effects on the Quality of Cold, Fresh Beef during Storage

“…As can be seen from Figure 6, the L* of fresh beef is 44.36, a* is 10.35, and b* is 8.68. During the preservation of beef, the L* values of each group of samples showed a trend of temporary increase and then continuous decrease; with the extension of storage time, the surface water of beef is evaporated and the brightness is reduced [42]. Compared with the control group, allicin can reduce the hydrolysis of protein in meat, reduce the exposure of hydrophobic groups and water loss, change the refractive index of the surface of beef, and effectively prevent the beef from turning white.…”

Preparation and Characterization of Eugenol Incorporated Pullulan-Gelatin Based Edible Film of Pickering Emulsion and Its Application in Chilled Beef Preservation

“…In the early stage of storage, the film treatment group containing Eu showed a lower L* value than the control group. The use of Eu film could reduce the denaturation of protein in meat, reduce the exposure of hydrophobic groups and water loss, change the refractive index of the beef surface and effectively prevent beef from turning white [42]. However, with time, the water was evaporated and the brightness was decreased.…”

Combined UV-C Technologies to Improve Safety and Quality of Fish and Meat Products: A Systematic Review

“…A total of 16 papers [5,20,[23][24][25][26][27][28][29][30][31][32][33][34][35][36] were eligible for systematic review, and the following data were extracted: name of the first author followed by et al (when applicable) and the year of publication of the study, specific food matrix (fish or meat product), control and combined UV-C treatments, average values of the parameters of interest (pathogen reduction, natural microbiota growth, thiobarbituric acid reactive substances (TBARS), carbonyl content, instrumental color and texture parameters, and data concerning sensory evaluation), temperature, and days of storage (when applicable). When needed, the UV-C doses were converted to J/cm 2 , and the parameters of interest were converted to a specific unit of measurement.…”

“…It is worth highlighting that the evolution of the oxidative process depends on the balance between the antioxidant and pro-oxidative systems related to the intrinsic particularities of each fish species (e.g., enzymatic activities and protein and lipid compositions) and extrinsic factors, such as packaging conditions [29,30]. In our study, the treatment with 0.103 J/cm 2 + HHP (220 MPa/10 min) was better in tilapia fillets stored in a vacuum (LOX reduced by 80%) than in air-packaging (LOX reduced by 8.85%), obviously due to low O 2 level in vacuum systems.…”