Influence of vacuum and modified atmosphere packaging in combination with UV-C radiation on the shelf life of rainbow trout ( Oncorhynchus mykiss ) fillets

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

“…There is a lack of information about lipid oxidation in fish species subjected to UV‐C exposure in the literature, therefore our findings were also compared to previous data for chicken meat (Park and Ha ). In agreement with this study, TBARS values were not affected when similar doses were used in O. mykiss fillets (Rodrigues and others ), and chicken breast meat (Park and Ha ). TBARS values increased ( P < 0.05) in all fish fillet samples during the entire storage period.…”

“…The UV‐C light can promote protein degradation increasing the amount of free amino acids (Molina and others ) which can explain the initial high pH values of the UV‐C samples. Nonetheless, the effect of UV‐C light on delaying the bacterial growth rate leading to a lower production of alkaline compounds during fish storage is well documented (Molina and others ; Rodrigues and others ). This can explain the lowest pH values observed in samples treated with UV‐C light on days 5, 7, 9, and 11.…”

“…At the present moment, there are no reports in the literature that study the impact of UV‐C treatment on histamine, spermidine and spermine in fish species. On the other hand, putrescine and cadaverine levels in O. mykiss fillets subjected to UV‐C treatment were previously studied (Rodrigues and others ). In partial agreement with our results, these authors observed high putrescine levels, however did not detect cadaverine in this fish species on the first day of storage under refrigeration conditions.…”

“…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 ).…”

“…Previous investigations of UV‐C treatment of fish products have focused on the inactivation of pathogenic microorganisms in catfish fillets (Sommers and Sheen ), salmon and cod meals (Skowron and others ), rheologic parameters of tilapia skin gelatin (Wu and others ), microbial and sensory quality of seasoned dried filefish ( Thamnaconus modestus ) (Lee and others ), shelf life of cultured sea bass fillets (Molina and others ), and rainbow trout fillets (Rodrigues and others ). Nevertheless, there are few studies focusing on the effect of UV‐C light on nutritional and chemical parameters in marine and freshwater fish species.…”