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

Monteiro, Maria Lúcia Guerra; Mársico, Eliane Teixeira; Canto, Anna Carolina Vilhena da Cruz Silva; Costa-Lima, Bruno R.C.; Costa, Marion Pereira da; Viana, Fernanda M.; Silva, Teofilo J. P. da; Conté-Júnior, Carlos Adam

doi:10.1111/1750-3841.13685

Cited by 40 publications

(65 citation statements)

References 70 publications

(100 reference statements)

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“…() for yellow grouper ( Epinephelus awoara ) fillets, and pangasius ( pangasianodon hypophthalmus ) surimi (Jeyakumari et al., ). Low TBA values may be attributed to the fatty acid composition and fat content of the tilapia fillets (Monteiro et al., ).…”

Section: Resultsmentioning

confidence: 99%

Tartary Buckwheat Extract and Chitosan Coated Tilapia (Oreochromis Niloticus) Fillets Determine Their Shelf Life

Yang

Zhou

Wang

et al. 2019

Journal of Food Science

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The preservation effects of tartary buckwheat extract (T) and chitosan (C) coatings on the physicochemical (pH value, thiobarbituric acid value, Peroxide value (PV), total volatile basic nitrogen (TVB‐N), K value, surface color and the texture profiles), bacteriological (total viable counts (TVC) and psychrotrophic bacteria counts (PBC)), and sensory characteristics of tilapia (Oreochromis niloticus) fillets storage at 0 °C for 18 days were evaluated. The fillets coated with 0.5% T + 1.0% C, 1.0% T + 1.0% C and 1.5% T + 1.0% C maintained better quality and had longer shelf life with respect to samples coated with chitosan alone and the control. Base on the limit values of TVB‐N, K value, TVC and sensory preference scores, the shelf life of control fillets was 6 days. By contrast, shelf life of 9 days for 0.5% T + 1.0% C‐coated fillets, 12 days for 1.0% T + 1.0% C treated‐fillets, and 15 days for 1.5% T + 1.0% C‐treated fillets were obtained. Therefore, TBE combined with chitosan coatings have the potential to extend the shelf life of tilapia fillets during storage at 0 °C. Practical Application This study provides basic theory regarding the application of TBE to fish preservation. The edible coating of TBE combined with chitosan has potential use in developing activity food preservation coating.

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Section: Resultsmentioning

confidence: 99%

Tartary Buckwheat Extract and Chitosan Coated Tilapia (Oreochromis Niloticus) Fillets Determine Their Shelf Life

Yang

Zhou

Wang

et al. 2019

Journal of Food Science

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“…Myoglobin is the main protein responsible for the meat color, and their oxidation through the conversion of ferrous oxymyoglobin (Fe 2+ ) to ferric metmyoglobin (MetMb; Fe 3+ ) results in MetMb accumulation and meat discoloration, which reflect in decreased a* and b* values (Canto et al, ; Mancini & Hunt, ; Suman & Joseph, ). UV‐C radiation is a pro‐oxidant agent that stimulate the production of reactive oxygen species (ROS) leading to enhanced protein oxidation (Chan, Wu, & Yu, ; Monteiro et al, ). Moreover, UV‐C radiation induces the formation of iron ferric (Park, Xiong, & Alderton, ).…”

Section: Resultsmentioning

confidence: 99%

“…The UV-C radiation produces reactive oxygen substances (ROS), which induce lipid autoxidation (Chan et al, 2003;Namiki, 1990). Although UV-C radiation is an oxidation inducing agent, their effect depends mainly on dose applied when similar food matrix is utilized (Monteiro et al, 2017). Caiman meat is a lean meat (Hoffman & Cawthorn, 2013), which may be contributed for no effect on lipid oxidation when less intense UV-C doses were used (0.005 and 0.010 J/cm 2 ).…”

Section: Lipid Oxidationmentioning

confidence: 99%

“…Moreover, UV-C radiation has several advantages such as easy implementation in meat industry, low cost, lack of toxic wastes, and does not induce radioactivity in foods (Chun, Jooyoun, Chung, Won, & Song, 2009;Koutchma et al, 2009). On the other hand, as one of the pathways of the UV-C radiation is the free radical generation, undesirable effects may occur including oxidation of proteins and lipid, which leads to color changes and lipid oxidation limiting the quality of meat products and industrial application (Koutchma et al, 2009;Lázaro et al, 2014;Molina, Sáez, Martínez, Guil-Guerrero, & Suárez, 2014;Monteiro et al, 2017). However, the overall effect of UV-C depends mainly on the type of food, microbiota (load and type) and dose applied (Bottino, Rodrigues, Ribeiro, Lazaro, & Conte-Junior, 2017;Rizzotti, Levav, Fracchetti, Felis, & Torriani, 2015).…”

Section: Introductionmentioning

confidence: 99%

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Effect of UV‐C radiation on Salmonella spp. reduction and oxidative stability of caiman (Caiman crocodilus yacare) meat

Canto

Monteiro

Costa-Lima

et al. 2018

Journal of Food Safety

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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.

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“…However, the dark flesh of sardines has high contents of myoglobin and proteases that favor oxidative processes and limit the shelf life in retail display (Chaijan, Benjakul, Visessanguan, & Faustman, 2005;Fernandes et al, 2014). The lipid oxidation occurs naturally during refrigerated storage by the increment of a radical to a double bond or by abstraction of hydrogen from unsaturated fatty acids, increasing the level of saturated fatty acids and decreasing the amount of unsaturated fatty acids (Frankel, Huang, Prior, & Aeschbach, 1996;Monteiro et al, 2017).…”

mentioning

confidence: 99%

Effect of Brazilian pepper ( Schinus terebinthifolius Raddi) extracts on color and oxidative stability of sardine patties stored under refrigeration

Fortunato

Monteiro

Costa-Lima

et al. 2019

J Food Process Preserv

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This study investigated the effect of Brazilian pepper (Schinus terebinthifolius Raddi) extracts obtained by microwave‐assisted extraction on the color and oxidative stability of sardines stored under refrigeration during 9 days. The increase in pH was less pronounced in PC (100 ppm of butylated hydroxytoluene), BPP1 (100 ppm of Brazilian pepper in 70% ethanol), and BPP2 (100 ppm of Brazilian pepper in 70% acetic acid). PC and BPP1 showed the lowest lightness and lipid oxidation, and the highest metmyoglobin reducing activity (MRA) and redness during storage period (p < .05). NC2 (70% acetic acid) behaved inversely to the PC and BPP1, and NC1 (70% ethanol) and BBP2 had similar and intermediate values (p > .05) for lightness, redness, MRA, and lipid oxidation. BPP1 and BPP2 improved the color and oxidative stability of refrigerated sardines, and ethanolic Brazilian pepper extract is a potential alternative to replace synthetic antioxidants. Practical applications Sardine is a popular marine fish species, widely consumed in the world due mainly to high amount of polyunsaturated fatty acids. Nevertheless, sardine is a dark flesh fish species that contains high contents of myoglobin, proteases, and lipid favoring the oxidative processes and limiting the shelf life in retail display. This study investigated the effect of ethanolic and acetic acid extracts of Brazilian pepper on the color and oxidative stability of sardines stored at 4°C for 9 days. Both Brazilian pepper extracts improved the oxidative stability of sardines, and the ethanolic extract demonstrated a potential effect to replace synthetic antioxidants.

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

Cited by 40 publications

References 70 publications

Tartary Buckwheat Extract and Chitosan Coated Tilapia (Oreochromis Niloticus) Fillets Determine Their Shelf Life

Tartary Buckwheat Extract and Chitosan Coated Tilapia (Oreochromis Niloticus) Fillets Determine Their Shelf Life

Effect of UV‐C radiation on Salmonella spp. reduction and oxidative stability of caiman (Caiman crocodilus yacare) meat

Effect of Brazilian pepper ( Schinus terebinthifolius Raddi) extracts on color and oxidative stability of sardine patties stored under refrigeration

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