Effects of ultraviolet light on biogenic amines and other quality indicators of chicken meat during refrigerated storage

Abstract

Radiation from UV-C has been demonstrated as a potential surface decontamination method in addition to several advantages over regular sanitation methods. However, UV-C radiation possibly affects the physicochemical properties of meat products. To determine the optimum exposure time for bacterial reduction, 39 chicken breasts, inoculated with a pool of Salmonella spp., were submitted to 3 levels of UV-C intensities (0.62, 1.13, and 1.95 mW/cm²) for up to 120 s. After the optimum exposure time of 90 s was determined, changes in the biogenic amines, total aerobic mesophilic bacteria, Enterobacteriaceae, lipid oxidation, pH, and instrumental color were evaluated in 84 chicken breasts that were irradiated (0.62, 1.13, and 1.95 mW/cm²) and stored at 4°C for 9 d. The groups treated with UV-C radiation exhibited an increase in tyramine, cadaverine, and putrescine contents (P < 0.05). The highest UV-C intensity (1.95 mW/cm²) promoted a decrease in the initial bacterial load, and extended the lag phase and the shelf life. The groups irradiated with 1.13 and 1.95 mW/cm² exhibited a more stable b* value than the other groups; similar trends for L*, a*, pH, and TBA reactive substance values were observed among all groups. The UV-C light was demonstrated to be an efficient alternative technology to improve the bacteriological quality of chicken meat without negatively affecting the physical and chemical parameters of chicken breast meat. Nonetheless, the increases on the biogenic amines content should be considered as an effect of the UV processing and not as an indicator of bacterial growth.

Impact of UV‐C Light on the Fatty Acid Profile and Oxidative Stability of Nile Tilapia (Oreochromis niloticus) Fillets

“…The UV‐C energy alters the original protein conformation increasing the amount of free amino acids which leads to an increase in initial formation of some biogenic amines (Koutchma and others ). In addition, the UV‐C treatment does not act on the initial bacterial load; their effect is related to a decrease in bacterial generation time (Lázaro and others ) which explains the high amount of histamine, cadaverine and putrescine on the first day in this study. Another interesting hypothesis is related to oxidative decarboxylation of amino acids promoted by Fe 3+ which presents a great oxidation potential (Nashalian and Yaylayan ) and their formation may be catalyzed by UV‐C treatment (Fan and others ; Lee and others ), which corroborates with our color results ( a * values).…”

“…Individual samples were centrally placed into the UV‐C dosing machine, which contained 6 UV‐C lamps of 30 W and 6 UV‐C lamps of 55 W, as per the design outlined by Lázaro and others (). The distance between the fillet surface and the UV‐C lamps was 14 cm.…”

“…In this context, several preservation methods such as vacuum packaging (Soccol and others ), modified atmosphere packaging and gamma radiation (Monteiro and others ), extracts from natural herbs (Khalafalla and others ), and high hydrostatic pressure (Hsu and others ) were investigated in Nile tilapia. An additional conservation method also utilized in different meat matrices to improve quality is UV‐C radiation (Lazaro and others ; Silva and others ; Rodrigues and others ), UV‐C is an emerging nonthermal technology, which is easy to use and has a low cost, does not generate toxic residues, and maintains the nutritional and sensory qualities of the products when appropriate doses are applied (Chun and others ). The effect of UV‐C depends mainly on the type of food and dose used (Koutchma and others ; Rizzotti and others ).…”

Inhibitory effect of acid concentration, aging, and different packaging onEscherichia coliO157:H7 and on color stability of beef

“…From day 20, the pH values of CON and T1 samples presented similar values, which can be attributed to the buffering capacity of meat and amine production in response to an acid stress (Curiel et al, ; Goli, Abi Nakhoul, Zakhia‐Rozis, Trystram, & Bohuon, ). As a result of LA application, occurs the protein denaturation of meat, and exposure of amine sites, contributing to the amine production (Curiel et al, ; Lázaro et al, ) and pH increase (Pereira, Matos, Romão, & Barreto Crespo, ).…”

“…Lyophilized E. coli O157:H7 strain EDL‐933 (Gobert et al, ) was obtained from the Oswald Cruz Foundation (Rio de Janeiro, Brazil) and reactivated using brain heart infusion broth (BHI; Difco, Detroit, MI) for 24 hr at 35 °C. The inoculum was calculated according to Lázaro et al (), and based on optical density at 600 nm using a UV–VIS spectrophotometer (Smartspec Plus; BioRad, Hercules, CA) in order to achieve inoculum suspensions of 8 log CFU/mL (Youssef, Yang, Badoni, & Gill, ). The inoculum concentration was confirmed by spread plating on Plate Count Agar (PCA) (Difco) and Fluorocult® O157:H7 Agar (Merck, Darmstadt, Germany) achieving 6 log CFU/g on meat.…”