Combined effect of oxygen-scavenger packaging and UV-C radiation on shelf life of refrigerated tilapia (Oreochromis niloticus) fillets.

Scientific Reports
Maria Lúcia Guerra MonteiroCarlos Adam Conte-Júnior

Abstract

This study investigated the physicochemical, instrumental and bacterial parameters of tilapia fillets subjected to oxygen-scavenger packaging, alone or in combination with UV-C radiation at two doses (0.102 and 0.301 J/cm2), stored at 4 ± 1 °C for 23 days. The oxygen scavenger, both UV-C doses, and the oxygen scavenger combined with UV-C, independently of the dose, extended the shelf life in 5, 6 and 7 days, respectively, by decreasing the bacterial growth rate and the formation of degradation compounds (e.g., TVB-N and ammonia). Oxygen-scavenger packaging, alone or in combination with UV-C at 0.102 J/cm2 and 0.301 J/cm2 showed lower amounts of free amino acids (FAA; 34.39, 34.49 and 34.50 mg L-lysine/kg fish tissue, 3.63, 3.57 and 3.61 mg L- ornithine/kg fish tissue, 27.52, 27.63 and 27.67 mg L-arginine/kg fish tissue), biogenic amines (BA; 3.81, 3.87 and 3.89 mg cadaverine/kg fish tissue, 12.88, 12.91 and 12.86 mg putrescine/kg fish tissue, 2.41, 2.44 and 2.47 mg spermidine/kg fish tissue), redness (2.53, 2.55 and 2.59), yellowness (6.65, 6.69 and 6.72), lipid oxidation (1.52, 1.53 and 1.58 mg malondialdehyde/kg fish tissue) and protein oxidation (5.06, 5.11 and 5.18 nmol carbonyls/mg protein), with higher hardness (3273.41, ...Continue Reading

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Mar 16, 2017·Journal of Food Science·Maria Lúcia G MonteiroCarlos A Conte-Junior
Mar 15, 2019·Journal of the Science of Food and Agriculture·Maria Lg MonteiroCarlos A Conte-Junior

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