Effect of the UV-C Radiation on Shelf Life of Vacuum-Packed Refrigerated Pirarucu (Arapaima gigas) Fillets |
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| Authors: | Júlia de Souza Lira Santos Eliane Teixeira Mársico Môsar Lemos Miguel Antônio Cinquini Flávio Alves da Silva Yasmin Bugini Dutra |
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| Institution: | 1. Department of Food Technology, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil;2. Department of Food Engineering, School of Agronomy, Universidade Federal de Goiás (UFG), Goiania, Brazil |
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| Abstract: | 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. |
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| Keywords: | Freshwater fish ultraviolet method emerging technology bacterial growth HPLC-DAD |
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