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

2017; Taylor & Francis; Volume: 27; Issue: 1 Linguagem: Inglês

10.1080/10498850.2017.1402840

1547-0636

Júlia de Souza Lira Santos, Eliane Teixeira Mársico, Môsar Lemos, Miguel Antônio Cinquini, Flávio Alves da Silva, Yasmin Bugini Dutra, Róbson Maia Franco, Carlos Adam Conte‐Júnior, Maria Lúcia Guerra Monteiro,

Listeria monocytogenes in Food Safety

The effect of Ultraviolet radiation type C (UV-C) radiation (0.100 ± 0.010 J/cm2) on shelf life of Arapaima gigas fillets stored at 4 ± 1°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 (TVB-N); 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/cm2 demonstrated a good potential for use in A. gigas fillets and, therefore, it could be applied at industrial scale.