Effect of the UV-C Radiation on Shelf Life of Vacuum-Packed Refrigerated Pirarucu (Arapaima gigas) Fillets

被引:14
作者
Lira Santos, Julia de Souza [1 ]
Marsico, Eliane Teixeira [1 ]
Lemos, Mosar [1 ]
Cinquini, Miguel Antonio [2 ]
da Silva, Flavio Alves [2 ]
Dutra, Yasmin Bugini [1 ]
Franco, Robson Maia [3 ]
Conte Junior, Carlos Adam [1 ]
Guerra Monteiro, Maria Lucia [1 ]
机构
[1] Univ Fed Fluminense, Dept Food Technol, Rua Vital Brazil Filho 64, Rio De Janeiro, Brazil
[2] Univ Fed Goias, Sch Agron, Dept Food Engn, Goiania, Go, Brazil
[3] Univ Fed Fluminense, Dept Food Microbiol, Rio De Janeiro, Brazil
关键词
Freshwater fish; ultraviolet method; emerging technology; bacterial growth; HPLC-DAD; TROUT ONCORHYNCHUS-MYKISS; MODIFIED ATMOSPHERE; ULTRAVIOLET-LIGHT; RAINBOW-TROUT; BIOGENIC-AMINES; HIGH-PRESSURE; CHICKEN MEAT; QUALITY; COMBINATION; POLYAMINES;
D O I
10.1080/10498850.2017.1402840
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The effect of Ultraviolet radiation type C (UV-C) radiation (0.100 +/- 0.010 J/cm(2)) on shelf life of Arapaima gigas fillets stored at 4 +/- 1 degrees C for 18 days was investigated. The samples were analyzed for total aerobic mesophilic bacteria (TAMB) counts; total aerobic psychrotrophic bacteria (TAPB) counts; Enterobacteriaceae; purge loss; pH; lipid oxidation; total volatile bases (TVBN); ammonia; biogenic amines (BAs); and L*, a*, and b* values. UV-C radiation increased (P < 0.05) the generation time of all bacterial groups evaluated, increasing the shelf life by 2 days. UV-C-treated fillets showed lower (P < 0.05) L* values, purge loss, pH, TVB-N, ammonia, and BAs levels than their control counterparts throughout the storage period. Moreover, UV-C treatment did not result (P > 0.05) in detrimental effects on lipid oxidation or a* and b* values. UV-C at 0.100 J/cm(2) demonstrated a good potential for use in A. gigas fillets and, therefore, it could be applied at industrial scale.
引用
收藏
页码:48 / 60
页数:13
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