Influence of UV-C Radiation on Shelf Life of Vacuum Package Tambacu (Colossoma macropomum × Piaractus mesopotamicus) Fillets

Bottino, Fernanda de Oliveira; Rodrigues, Bruna Leal; Ribeiro, Joanna Damazio de Nunes; Torre, César Aquiles Lázaro de la; Conté-Júnior, Carlos Adam

doi:10.1111/jfpp.13003

Cited by 28 publications

(34 citation statements)

References 51 publications

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“…In spite of the wide popularity of tilapia, the yield of commercial fillets is low (approximately 30%), and spoilage and loss of quality prior to retail display (34%) result in substantial economic losses due to lower price or the need to discard fillets . To minimize or prevent this problem, the Food and Agriculture Organization of the United Nations has encouraged the use of additional preservation methods, especially emerging nonthermal techniques such as high hydrostatic pressure (HHP) and ultraviolet‐C (UV‐C) radiation, which leads to longer shelf life of refrigerated fish …”

Section: Introductionmentioning

confidence: 99%

“…The effect of HHP on quality parameters of fish is already documented, and studies of the effect of UV‐C radiation on fish meat are more recent . The individual effects of HHP and UV‐C on protein and lipid molecules vary depending on the processing parameters, endogenous characteristics and biochemistry of each food matrix, and on the type of preservation method .…”

Section: Introductionmentioning

confidence: 99%

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Synergistic effect of ultraviolet radiation and high hydrostatic pressure on texture, color, and oxidative stability of refrigerated tilapia fillets

et al. 2019

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BACKGROUND: The isolated application of high hydrostatic pressure (HHP) and ultraviolet-C (UV-C) radiation may induce physicochemical changes, thus jeopardizing fish quality attributes during refrigerated storage, which could be minimized by the use of synergistic treatments. Therefore, this study investigated the combined effect of UV-C at 0.103 ± 0.002 J cm −2 and HHP at 220 MPa for 10 min on quality parameters of tilapia fillets stored at 4 ∘ C for 15 days. RESULTS: HHP and UV-C+HHP showed higher myoglobin concentration, higher metmyoglobin-reducing activity, and lowera* than control and the UV-C treatment (P < 0.05), reaching 2.49, 2.58, 1.62, 1.54 mg myoglobin g −1 , 13.30, 13.81, 2.29, 2.29%, and 2.32, 2.58, 4.29, 3.98 respectively on the last day of storage. UV-C, HHP, and UV-C+HHP increased water-holding capacity and decreased the pH levels, hardness, and chewiness (P < 0.05). HHP retarded lipid oxidation and UV-C increased protein oxidation compared with control (P < 0.05), achieving 0.81 and 2.80 mg malondialdehyde per kilogram of fish tissue, and 5.50 and 4.15 nmol carbonyl per milligram of protein respectively on 15th day of the storage.CONCLUSION: Both technologies (alone or together) enhanced texture parameters and water-holding capacity. UV-C did not induce color changes and lipid oxidation, whereas HHP showed high potential to prevent meat discoloration, lipid oxidation, and protein oxidation. In addition, this combination of methods could be an alternative to prevent protein oxidation induced by UV-C. WHCIn all treatments, the WHC decreased as the storage period increased ( Table 2). The decrease in WHC during the storage time J Sci Food Agric 2019; 99: 4474-4481

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Synergistic effect of ultraviolet radiation and high hydrostatic pressure on texture, color, and oxidative stability of refrigerated tilapia fillets

et al. 2019

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“…However, the method of storing raw fish in ice used in the current distribution system causes quality loss and fast spoilage (Li et al 2013). Accordingly, the shelf life of raw tambaqui is approximately 20 days (Borges et al 2013;Silva et al 2018), and its fillets have a shelf life of approximately 6 days in iced storage (Bottino et al 2017).…”

Section: Introductionmentioning

confidence: 99%

Effect of Alpinia zerumbet essential oil on the shelf life of tambaqui fillets during short-term refrigerator storage

et al. 2019

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We investigated the effect of Alpinia zerumbet essential oil on the quality and shelf life of tambaqui (Colossoma macropomum) fillets stored under refrigeration (10.0 ± 0.5 °C) for 14 days. The treatments were A. zerumbet essential oil at 0.75% v v-1 (AEO 0.75%), A. zerumbet essential oil at 1.5% v v-1 (AEO 1.5%) and a control (no essential oil). The sample quality and shelf life were determined by the total psychrotrophic count (TPC) and chemical parameters (pH, total volatile basic nitrogen, centesimal composition and thiobarbituric acid reactive substances - TBARS) at zero, seven and 14 days of storage time. The TPC decreased significantly (p < 0.05) with an A. zerumbetessential oil level of 1.5% until seven days of storage. The concentration of A. zerumbet essential oil at 0.75% resulted in lower pH, TBARS, and TVBN values in comparison with the other treatment and the control. Thus, A. zerumbet essential oil was efficient in extending the shelf life of refrigerated tambaqui fillets up to approximately seven days.

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“…Ultraviolet radiation is a non-thermal technology used in food processing to inactivate pathogenic and spoilage microorganisms present on food surfaces [8,9]. The UV-C radiation (wavelength 253.7 nm) is used to obtain a germicidal effect and has been approved by the Food and Drug Administration (FDA) for use on food product surfaces [10,11,12]. This technology has some technical advantages: it is an effective and relatively inexpensive process that is easy to implement, and it does not generate chemical and radioactive residues [13].…”

Section: Introductionmentioning

confidence: 99%

Combined Effect of Modified Atmosphere Package and Short-Wave Ultraviolet Does Not Affect Proteus mirabilis Growth on Rainbow Trout Fillets (Oncorhynchus mykiss)

Rodrigues¹,

Álvares²,

Costa³

et al. 2019

JFNR

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The current study investigated the effectiveness of short-wave ultraviolet (UV-C) radiation on rainbow trout fillets inoculated with Proteus mirabilis when combined with Modified Atmosphere Packaging technology (MAP). Rainbow trout were inoculated, packaged under different ratios of CO 2 and N 2 gases and subjected to UV-C radiation. Our study model demonstrated that at least 0.1001 J/cm 2 is necessary to significantly reduce Proteus mirabilis loads (reduction of 1.8 log CFU.g -1 ) in trout fillet packaged without CO 2 gas barrier. The rainbow trout fillet packaged with CO 2 gas barrier had significantly reduced Proteus mirabilis load but not when associated with UV-C radiation exposure. The combined effect of UV-C and MAP at different radiation doses and ratios of CO 2 and N 2 gas did not contribute to Proteus mirabilis growth reduction. Overall, the use of MAP significantly reduces the penetration and effect of UV-C radiation when compared to the unpackaged control. The combination of these two technologies of food preservation does not seem to be a suitable model to extend the shelf life of packaged fish fillet.

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Influence of UV-C Radiation on Shelf Life of Vacuum Package Tambacu (Colossoma macropomum × Piaractus mesopotamicus) Fillets

Cited by 28 publications

References 51 publications

Synergistic effect of ultraviolet radiation and high hydrostatic pressure on texture, color, and oxidative stability of refrigerated tilapia fillets

Synergistic effect of ultraviolet radiation and high hydrostatic pressure on texture, color, and oxidative stability of refrigerated tilapia fillets

Effect of Alpinia zerumbet essential oil on the shelf life of tambaqui fillets during short-term refrigerator storage

Combined Effect of Modified Atmosphere Package and Short-Wave Ultraviolet Does Not Affect <i>Proteus </i><i>m</i><i>irabilis</i> Growth on Rainbow Trout Fillets (<i>Oncorhynchus m</i><i>ykiss</i>)

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