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Monteiro MLG, Torres Neto L, Mutz YDS, Silva CRD, Conte-Junior CA. Optimizing UVC-LED application to improve the shelf life of vacuum-packed refrigerated stored Nile tilapia (Oreochromis niloticus) fillets. J Food Sci 2024; 89:552-565. [PMID: 38078775 DOI: 10.1111/1750-3841.16874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 10/24/2023] [Accepted: 11/20/2023] [Indexed: 01/15/2024]
Abstract
Although ultraviolet-C light-emitting diode (UVC-LED) has proven antimicrobial effectiveness doses needed to reach it cause adverse effects on the physicochemical quality of fish, and thus, optimization studies are crucial to boost its industrial application. This study aimed to identify optimal UVC-LED conditions for maximum shelf life extension with the least possible quality changes of refrigerated stored tilapia fillets from a central composite rotatable design (CCRD). UVC-LED powers (1, 1.38, and 1.58 mW/cm2 ) and times (500, 1800, and 2700 s) were set on the CCRD, which generated 11 treatments, including three replicate experiments. Treatments were analyzed for total aerobic psychrotrophic count, lipid oxidation, instrumental color, and texture parameters on days 0, 2, 4, 7, 11, and 14. The UVC-LED affected shelf life and physicochemical parameters in a nonlinear fashion. UVC-LED-treated fish had increased shelf life by 2.80-4.76 days and increase or decrease in lipid oxidation (0.025-0.276 mg of malondialdehyde [MDA]/kg), total color change (∆E = 3.47-9.06), and hardness (1.31-8.51 N) over the refrigerated storage depending on specific UVC-LED conditions applied. The optimal UVC-LED condition was 0.97 mW/cm2 with 2503.6 s (2428.50 mJ/cm2 ), which increased the fillet's shelf life by 2.5-fold (2 days) while maintaining quality closer to the original throughout refrigerated storage, resulting in ∆E < 5, an increase of only 0.05 mg of MDA/kg, and preservation of the decrease in hardness by 3.38 N compared to its control counterparts. Therefore, it represents an eco-friendly technology that can easily scaled industrially to enhance the sustainable fish production chain. PRACTICAL APPLICATION: The high fish perishability is a global concern due to food safety risks and waste generation impacting the environment adversely, especially nowadays, where fish production and consumption have increased, and there are more evident efforts to sustainable production. UVC-LED is an eco-friendly technology with proven antimicrobial effectiveness but doses needed to reach this effect enhance oxidative degradation. Despite that, optimization studies concerning the maximum shelf life extension while retaining the physicochemical quality of refrigerated stored fish are a gap in the literature and a barrier to its industrial application. Our findings are helpful in sustainably enhancing the fish production chain.
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Affiliation(s)
- Maria Lúcia Guerra Monteiro
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, Brazil
| | - Luiz Torres Neto
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
| | - Yhan da Silva Mutz
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
| | - Carolina Ramos da Silva
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
| | - Carlos Adam Conte-Junior
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, Brazil
- Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Graduate Program in Biochemistry (PPGBq), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
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Monteiro MLG, Mutz YDS, Francisco KDA, Rosário DKAD, Conte-Junior CA. Combined UV-C Technologies to Improve Safety and Quality of Fish and Meat Products: A Systematic Review. Foods 2023; 12:foods12101961. [PMID: 37238779 DOI: 10.3390/foods12101961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 05/04/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
This study aimed to identify the best UV-C combined treatments for ensuring the safety and quality of fish and meat products. A total of 4592 articles were screened in the relevant databases, and 16 were eligible studies. For fish, the most effective treatments to reduce Gram-negative and Gram-positive bacteria were UV-C at 0.5 J/cm2 + non-thermal atmospheric plasma (NTAP) for 8 min (33.83%) and 1% Verdad N6 + 0.05 J/cm2 + vacuum packaging (25.81%), respectively. An oxygen absorber with 0.102 J/cm2 was the best combined treatment, reducing lipid oxidation (65.59%), protein oxidation (48.95), color (ΔE = 4.51), and hardness changes (18.61%), in addition to a shelf-life extension of at least 2 days. For meat products, Gram-negative bacteria were more reduced by nir-infrared heating (NIR-H; 200.36 µW/cm2/nm) combined with 0.13 J/cm2 (70.82%) and 0.11 J/cm2 (52.09%). While Gram-positive bacteria by 0.13 J/cm2 with NIR-H (200.36 µW/cm2/nm), 1, 2, or 4 J/cm2 with flash pasteurization (FP) during 1.5 or 3 s, and 2 J/cm2 with FP for 0.75 s (58.89-67.77%). LAE (5%) + 0.5 J/cm2 was promising for maintaining color and texture. UV-C combined technologies seem to be a cost-effective alternative to ensure safety with little to no quality changes in fish and meat products.
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Affiliation(s)
- Maria Lúcia Guerra Monteiro
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24220-000, RJ, Brazil
| | - Yhan da Silva Mutz
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Karen de Abreu Francisco
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Denes Kaic Alves do Rosário
- Center for Agrarian Sciences and Engineering, Federal University of Espírito Santo (UFES), Alto Universitário, S/N Guararema, Alegre 29500-000, ES, Brazil
| | - Carlos Adam Conte-Junior
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24220-000, RJ, Brazil
- Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
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Hassan AB. Effect of UV-C followed by storage on the fungal growth and aflatoxins content and storability characteristics of sesame ( Sesamum indicum) seeds. Heliyon 2023; 9:e12779. [PMID: 36685411 PMCID: PMC9850040 DOI: 10.1016/j.heliyon.2022.e12779] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 12/25/2022] [Accepted: 12/29/2022] [Indexed: 01/03/2023] Open
Abstract
Background UV-C has been suggested as an alternative technology in controlling food spoilage by primary and secondary pests. Its effects on the storability characteristics of sesame seeds during storage were evaluated. Methods The UV-C (0, 2.5, 5.0 and 10 kJ m-2) was applied to explore its Effect on the fungal growth, aflatoxin content, water activity (aw), colour and free fatty acid content (FFA) of sesame seeds. Results Applying the UV-C caused a significant reduction in the fungal growth, aw, and the lightness (L* value) of sesame seeds in fresh and stored samples. However, significant increases (p < 0.05) in a* and b* values and the FFA of the sesame seeds were observed. Interestingly, the aflatoxins were not detected in the UVC-treated seeds even after storage for 12 months. The Partial Least Squares regression (PLS) analysis indicated that the application of 5.0 kJ m-2 followed by six months of storage reveals the greatest valid dose for UV-C treatments of sesame seeds. Conclusion UV-C treatment potentially shows effective quarantine security as an alternative method to chemical disinfection procedures to prolong the shelf life and improve the storability characteristics of sesame seeds.
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Affiliation(s)
- Amro B. Hassan
- Environment and Natural Resource and Desertification Research Institute (ENDRI), PO Box 6096, National Center for Research, Khartoum, Sudan,Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh 11451, Kingdom of Saudi Arabia
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Abel N, Rotabakk BT, Lerfall J. Mild processing of seafood-A review. Compr Rev Food Sci Food Saf 2021; 21:340-370. [PMID: 34913247 DOI: 10.1111/1541-4337.12876] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 10/19/2021] [Accepted: 10/27/2021] [Indexed: 12/17/2022]
Abstract
Recent years have shown a tremendous increase in consumer demands for healthy, natural, high-quality convenience foods, especially within the fish and seafood sector. Traditional processing technologies such as drying or extensive heating can cause deterioration of nutrients and sensory quality uncompilable with these demands. This has led to development of many novel processing technologies, which include several mild technologies. The present review highlights the potential of mild thermal, and nonthermal physical, and chemical technologies, either used alone or in combination, to obtain safe seafood products with good shelf life and preference among consumers. Moreover, applications and limitations are discussed to provide a clear view of the potential for future development and applications. Some of the reviewed technologies, or combinations thereof, have shown great potential for non-seafood products, yet data are missing for fish and seafood in general. The present paper visualizes these knowledge gaps and the potential for new technology developments in the seafood sector. Among identified gaps, the combination of mild heating (e.g., sous vide or microwave) with more novel technologies such as pulsed electric field, pulsed light, soluble gas stabilization, cold plasma, or Ohmic heat must be highlighted. However, before industrial applications are available, more research is needed.
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Affiliation(s)
- Nanna Abel
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway
| | | | - Jørgen Lerfall
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway
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5
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The preservation effects of chitosan copolymers (gallic acid and protocatechuic acid) on sea bass (Lateolabrax japonicus) fillets. AQUACULTURE AND FISHERIES 2021. [DOI: 10.1016/j.aaf.2021.09.009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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6
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Monteiro MLG, Rosário DK, de Carvalho APA, Conte-Junior CA. Application of UV-C light to improve safety and overall quality of fish: A systematic review and meta-analysis. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.027] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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7
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Application of emerging non-thermal technologies to sodium reduction in ready-to-eat fish products. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102710] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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8
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Sáez MI, Suárez MD, Alarcón FJ, Martínez TF. Assessing the Potential of Algae Extracts for Extending the Shelf Life of Rainbow Trout ( Oncorhynchus mykiss) Fillets. Foods 2021; 10:foods10050910. [PMID: 33919226 PMCID: PMC8143106 DOI: 10.3390/foods10050910] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 04/12/2021] [Accepted: 04/14/2021] [Indexed: 01/19/2023] Open
Abstract
This study evaluates the potential of different algae extracts (Crassiphycus corneus, Cc; Ulva ohnoi, Uo; Arthrospira platensis, Ap; Haematococcus pluvialis, Hp) as additives for the preservation of rainbow trout fillets. The extracts were prepared with different water to ethanol ratios from the four algae species. The highest ferric reducing antioxidant power (FRAP) was observed in Uo extracted in 80% ethanol. Ap aqueous extract also had considerable FRAP activity, in agreement with a high total phenolic content. Radical scavenging activity (DPPH) was higher in Cc 80% ethanol extract, in agreement with a high total carotenoid content. In fact, when the algae aqueous extracts were assayed on the fish fillets, their antioxidant activity exceeded that of ascorbic acid (ASC). All algae extracts delayed microbial growth and lipid oxidation processes in trout fillets throughout the cold storage period compared to controls, and also improved textural parameters, these effects being more evident for Ap and Hp. With respect to the color parameters, the Hp extract prevented the a* values (redness) from decreasing throughout cold storage, a key point when it comes to colored species, not least salmonids. On the other hand, the Ap extract was not as effective as the rest of treatments in avoiding a* and b* decrease throughout the storage period, and thereby the color parameters were impaired. The results obtained, together with the natural origin and the viability for large-scale cultivation, make algae extracts interesting fish preservative agents for the food industry.
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Nyhan L, Przyjalgowski M, Lewis L, Begley M, Callanan M. Investigating the Use of Ultraviolet Light Emitting Diodes (UV-LEDs) for the Inactivation of Bacteria in Powdered Food Ingredients. Foods 2021; 10:797. [PMID: 33917815 PMCID: PMC8068219 DOI: 10.3390/foods10040797] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 04/02/2021] [Accepted: 04/05/2021] [Indexed: 11/16/2022] Open
Abstract
The addition of contaminated powdered spices and seasonings to finished products which do not undergo further processing represents a significant concern for food manufacturers. To reduce the incidence of bacterial contamination, seasoning ingredients should be subjected to a decontamination process. Ultraviolet light emitting diodes (UV-LEDs) have been suggested as an alternative to UV lamps for reducing the microbial load of foods, due to their increasing efficiency, robustness and decreasing cost. In this study, we investigated the efficacy of UV-LED devices for the inactivation of four bacteria (Listeria monocytogenes, Escherichia coli, Bacillus subtilis and Salmonella Typhimurium) on a plastic surface and in four powdered seasoning ingredients (onion powder, garlic powder, cheese and onion powder and chilli powder). Surface inactivation experiments with UV mercury lamps, UVC-LEDs and UVA-LEDs emitting at wavelengths of 254 nm, 270 nm and 365 nm, respectively, revealed that treatment with UVC-LEDs were comparable to, or better than those observed using the mercury lamp. Bacterial reductions in the seasoning powders with UVC-LEDs were less than in the surface inactivation experiments, but significant reductions of 0.75-3 log10 colony forming units (CFU) were obtained following longer (40 s) UVC-LED exposure times. Inactivation kinetics were generally nonlinear, and a comparison of the predictive models highlighted that microbial inactivation was dependent on the combination of powder and microorganism. This study is the first to report on the efficacy of UV-LEDs for the inactivation of several different bacterial species in a variety of powdered ingredients, highlighting the potential of the technology as an alternative to the traditional UV lamps used in the food industry.
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Affiliation(s)
- Laura Nyhan
- Department of Biological Sciences, Munster Technological University, T12 P928 Cork, Ireland; (L.N.); (M.B.)
| | - Milosz Przyjalgowski
- Centre for Advanced Photonics and Process Analysis, Munster Technological University, T12 P928 Cork, Ireland; (M.P.); (L.L.)
| | - Liam Lewis
- Centre for Advanced Photonics and Process Analysis, Munster Technological University, T12 P928 Cork, Ireland; (M.P.); (L.L.)
| | - Máire Begley
- Department of Biological Sciences, Munster Technological University, T12 P928 Cork, Ireland; (L.N.); (M.B.)
| | - Michael Callanan
- Department of Biological Sciences, Munster Technological University, T12 P928 Cork, Ireland; (L.N.); (M.B.)
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Huang YM, Chang WC, Hsu CL. Inactivation of norovirus by atmospheric pressure plasma jet on salmon sashimi. Food Res Int 2021; 141:110108. [PMID: 33641975 DOI: 10.1016/j.foodres.2021.110108] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 12/20/2020] [Accepted: 01/05/2021] [Indexed: 10/22/2022]
Abstract
This study investigated atmospheric pressure plasma (APP) jet, an emerging novel non-thermal technology, for the inactivation of human norovirus (NoV) on salmon sashimi. The influences of the non-thermal plasma on quality attributes of sashimi were also evaluated. Air, O2, and N2 (15 L/min) were used to produce the plasma jets. N2 plasma treatment for 12 min reduced NoV viral load (VL) (initial inoculums of 2.7 × 104 copies/g) by 2.17 × 104 copies/g, while air-based or O2-based plasma treatment for 9-12 min could reduce the VL to undetectable levels (below 100 copies/g). Under the same operating condition, the air-based or O2-based plasma treatment might increase slightly TBARS values in sashimi, yet the values (far below 1.0 mg MDA/kg) were within acceptable level for sashimi made with salmon fishes. The APP jets (APPJ) treatments could also retain the pH of sashimi at normal levels (6.29 ~ 6.02) to maintain the quality of salmon sashimi, the color quality of which was not affected evidently. The plasma-induced hardness and springiness changes in salmon sashimi were substantially low. These results suggested APPJ could be implemented as technology for inactivation of food-borne viruses and exhibited a high potential for application in fish sashimi processing, retaining product quality as well.
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Affiliation(s)
- Yi-Ming Huang
- Department of Chemical and Materials Engineering, National Chin-Yi University of Technology, Taichung 41170, Taiwan
| | - Wei-Chih Chang
- Department of Food Science, Tunghai University, Taichung 407, Taiwan
| | - Chuan-Liang Hsu
- Department of Food Science, Tunghai University, Taichung 407, Taiwan.
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Fan L, Liu X, Dong X, Dong S, Xiang Q, Bai Y. Effects of UVC light-emitting diodes on microbial safety and quality attributes of raw tuna fillets. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110553] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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12
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Lan WQ, Zhang WJ, Liu JL, Xie J. Effects of Precooling with Slurry Ice on the Freshness of Farmed Perch (Lateolabrax japonicus) during Logistics Process. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2020.1868643] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Wei-Qing Lan
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Wan-Jun Zhang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Jia-Li Liu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
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Lázaro CA, Monteiro MLG, Conte-Junior CA. Combined Effect of Modified Atmosphere Packaging and UV-C Radiation on Pathogens Reduction, Biogenic Amines, and Shelf Life of Refrigerated Tilapia ( Oreochromis niloticus) Fillets. Molecules 2020; 25:molecules25143222. [PMID: 32679681 PMCID: PMC7397001 DOI: 10.3390/molecules25143222] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 07/08/2020] [Accepted: 07/09/2020] [Indexed: 11/16/2022] Open
Abstract
This study investigated the isolated effect of modified atmosphere packaging (MAP; 50% CO2 and 50% N2) and ultraviolet radiation (UV; 0.30 J/cm2) as well as their combined (MAP/UV) effect on reduction of Salmonella typhimurium and Escherichia coli O157:H7, biogenic amines (BA), and on shelf life of tilapia fillets stored at 4 ± 1 °C for 10 days. UV samples had the highest reduction of S. typhimurium (1.13 log colony forming units/g; CFU/g) and E. coli O157:H7 (0.70 log CFU/g). MAP and MAP/UV reduced the growth of S. typhimurium in 0.50 log CFU/g and did not affect the growth of E. coli O157:H7. UV, MAP, and MAP/UV increased lag phase and/or generation time of all evaluated bacterial groups, decreased pH values, ammonia formation, texture changes, and, in general, the BA formation throughout storage period, and, therefore, UV, MAP, and MAP/UV extended the shelf life for two, three, and at least five days, respectively. MAP/UV, MAP, and UV decreased redness, MAP/UV and MAP increased yellowness and lipid oxidation, while UV did not affect it. MAP/UV demonstrated promising results for shelf life extension; however, different gas ratios in combination with other ultraviolet radiation type C (UV-C) doses should be investigated to reach the highest microbiological safety and maintenance of the overall quality of tilapia fillets.
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Affiliation(s)
- César A. Lázaro
- Departmento de Salud Animaly Salud Pública, Facultad de Medicina Veterinaria, Universidad Nacional Mayor de San Marcos (UNMSM), San Borja, Lima 15021, Peru;
| | - Maria Lúcia G. Monteiro
- Departmento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, Rio de Janeiro 21941-909, Brazil;
- Núcleo de Análise de Alimentos (NAL-LADETEC), Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro 21941-598, Brazil
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Niterói, Rio de Janeiro 24220-000, Brazil
- Correspondence: ; Tel.: +55-21-3938-7825
| | - Carlos A. Conte-Junior
- Departmento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, Rio de Janeiro 21941-909, Brazil;
- Núcleo de Análise de Alimentos (NAL-LADETEC), Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro 21941-598, Brazil
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Niterói, Rio de Janeiro 24220-000, Brazil
- Programa de Pós-graduação em Vigilância Sanitária, Instituto Nacional de Controle de Qualidade em Saúde, Fundação Oswaldo Cruz (FIOCRUZ), Rio de Janeiro 21040-900, Brazil
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14
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Combined effect of oxygen-scavenger packaging and UV-C radiation on shelf life of refrigerated tilapia (Oreochromis niloticus) fillets. Sci Rep 2020; 10:4243. [PMID: 32144402 PMCID: PMC7060221 DOI: 10.1038/s41598-020-61293-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Accepted: 02/19/2020] [Indexed: 11/15/2022] Open
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, 2652.98 and 2687.57 g) than control (air packaging; 41.97 mg L-lysine/kg fish tissue, 4.83 mg L- ornithine/kg fish tissue, 37.33 mg L-arginine/kg fish tissue, 4.82 mg cadaverine/kg fish tissue, 16.56 mg putrescine/kg fish tissue, 3.21 mg spermidine/kg fish tissue, 4.26 of redness, 8.17 of yellowness, 2.88 mg malondialdehyde/kg fish tissue, 9.44 nmol carbonyls/mg protein and 2092.58 g of hardness), respectively, on day 13 of storage when the control fillets were unfit for consumption (7 log CFU/g) (p < 0.05). However, in the same day of storage, both UV-C doses had similar values for BA (p > 0.05), higher amounts of FAA (44.28 and 44.13 mg L-lysine/kg fish tissue, 5.16 and 5.12 mg L- ornithine/kg fish tissue, 40.20 and 40.28 mg L-arginine/kg fish tissue), redness (4.86 and 5.33), yellowness (9.32 and 10.01), lipid oxidation (3.09 and 3.52 mg malondialdehyde/kg fish tissue) and protein oxidation (10.27 and 11.93 nmol carbonyls/mg protein), as well as lower hardness (1877.54 and 1767.39 g), respectively, than control fillets (p < 0.05). The combined preservation methods were the most effective in extending the shelf life and prolonging the physicochemical quality of the refrigerated tilapia fillets and the O2 scavenger proved to be a potential alternative to prevent the negative changes induced by both UV-C doses.
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Effects of alginate coating enriched with tannins on shelf life of cultured rainbow trout (Oncorhynchus mykiss) fillets. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108767] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Monteiro ML, Mársico ET, Rosenthal A, Conte-Junior CA. Synergistic effect of ultraviolet radiation and high hydrostatic pressure on texture, color, and oxidative stability of refrigerated tilapia fillets. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4474-4481. [PMID: 30868583 DOI: 10.1002/jsfa.9685] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Revised: 02/28/2019] [Accepted: 03/07/2019] [Indexed: 06/09/2023]
Affiliation(s)
- Maria Lg Monteiro
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
- Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Eliane T Mársico
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
| | - Amauri Rosenthal
- Embrapa Agroindústria de Alimentos Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA), Rio de Janeiro, Brazil
| | - Carlos A Conte-Junior
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
- Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
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Olatunde OO, Benjakul S, Vongkamjan K. Dielectric Barrier Discharge High Voltage Cold Atmospheric Plasma: An Innovative Nonthermal Technology for Extending the Shelf-Life of Asian Sea Bass Slices. J Food Sci 2019; 84:1871-1880. [PMID: 31218691 DOI: 10.1111/1750-3841.14669] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2019] [Revised: 04/30/2019] [Accepted: 04/30/2019] [Indexed: 01/09/2023]
Abstract
Impact of dielectric barrier discharge high-voltage cold atmospheric plasma (DBD-HVCAP) generated with the mixture of oxygen and argon (10:90) for various treatment times (2.5 to 10 min) on the qualities of Asian sea bass slices during 4 °C storage was investigated. Microbial load of slices treated with DBD-HVCAP were lower than the control. The efficacy of bacteria reduction by DBD-HVCAP was dependent on the treatment times (P < 0.05). Total viable bacteria count (TVBC) was more than 6.0 Log CFU/g at day 6 for the control kept in air. Slices treated with DBD-HVCAP for all treatment times used had TVBC lower than the limit at day 12. Total volatile nitrogen base content (TVNB) as well as trimethylamine (TMA) content in slices treated with DBD-HVCAP were lower than that of the control throughout the storage. TVNB as well as TMA contents were lower in HVCAP treated slices in a treatment time-dependent manner. Nevertheless, lipid oxidation in samples treated with DBD-HVCAP was higher than that of the control. Polyunsaturated fatty acids were decreased in slices treated with DBD-HVCAP for more than 5 min after 12 days of storage. Therefore DBD-HVCAP treatment for 5 min was demonstrated to be potential means for increasing the shelf-life of Asian sea bass slices with minimal negative effect on chemical and sensory properties, in which they could be stored longer than 12 days at 4 °C. PRACTICAL APPLICATION: Microbial inactivation capacity of dielectric barrier discharge high-voltage cold atmospheric plasma (DBD-HVCAP) has been documented with limited information on its application in extending the shelf-life of foods. DBD-HVCAP was demonstrated as an innovative technology for extending the shelf-life of Asian sea bass slices, which could be implemented in seafood industries for assuring safety and extending shelf-life of products. The shelf-life of the slices treated with DBD-HVCAP was extended to 12 days of storage at 4 °C as compared to the 6 days of the untreated counterpart.
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Affiliation(s)
- Oladipupo Odunayo Olatunde
- Authors are with Dept. of Food Technology, Faculty of Agro-Industry, Prince of Songkla Univ., Hat Yai, Songkhla, 90112, Thailand
| | - Soottawat Benjakul
- Authors are with Dept. of Food Technology, Faculty of Agro-Industry, Prince of Songkla Univ., Hat Yai, Songkhla, 90112, Thailand
| | - Kitiya Vongkamjan
- Authors are with Dept. of Food Technology, Faculty of Agro-Industry, Prince of Songkla Univ., Hat Yai, Songkhla, 90112, Thailand
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Canto ACVDCS, Monteiro MLG, Costa‐Lima BRCD, Lázaro CA, Marsico ET, Silva TJPD, Conte‐Junior CA. Effect of UV‐C radiation onSalmonellaspp. reduction and oxidative stability of caiman (Caiman crocodilus yacare) meat. J Food Saf 2018. [DOI: 10.1111/jfs.12604] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
| | - Maria Lucia Guerra Monteiro
- Department of Food TechnologyUniversidade Federal Fluminense Rio de Janeiro Brazil
- Chemistry Institute, Universidade Federal do Rio de Janeiro Rio de Janeiro Brazil
| | | | - Cesar Aquiles Lázaro
- Facultad de Medicina VeterinariaUniversidad Nacional Mayor de San Marcos Lima Peru
| | | | | | - Carlos Adam Conte‐Junior
- Department of Food TechnologyUniversidade Federal Fluminense Rio de Janeiro Brazil
- Chemistry Institute, Universidade Federal do Rio de Janeiro Rio de Janeiro Brazil
- National Institute of Health Quality Control, Fundação Oswaldo Cruz Rio de Janeiro Brazil
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Efficacy of ultraviolet light (UV-C) and pulsed light (PL) for the microbiological decontamination of raw salmon (Salmo salar) and food contact surface materials. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.10.001] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Evaluation of ultraviolet light (UV), non-thermal atmospheric plasma (NTAP) and their combination for the control of foodborne pathogens in smoked salmon and their effect on quality attributes. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.10.002] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Santos JDSL, Mársico ET, Cinquini MA, Silva FAD, Conte Junior CA, Monteiro MLG. Physicochemical and sensory characterization of three different portions from commercial pirarucu (Arapaima gigas) fillets. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2018. [DOI: 10.1590/1981-6723.17817] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract The objective of the present study was to investigate the relevant physicochemical and sensory parameters of three different Arapaima gigas muscle portions. Cranial, medial and caudal portions were analysed regarding their proximate compositions, instrumental colour and texture parameters, and sensory evaluations. The medial and caudal portions exhibited the greatest (P < 0.05) lipid contents and energy values and the lowest (P < 0.05) moisture and carbohydrate levels. The protein contents were similar (P > 0.05) for the different muscle portions. Before cooking, the medial and caudal portions displayed the greatest (P < 0.05) values for lightness, redness, hardness and chewiness. After cooking, no differences ( P > 0.05) were observed between the different muscle portions for the instrumental colour parameters, while the medial portion exhibited lower (P < 0.05) values for hardness and chewiness as compared to the caudal portion. The cranial portion received the lowest (P < 0.05) scores for flavour and overall liking. Thus the Arapaima gigas medial and caudal muscle portions presented the greatest potentials to satisfy the consumer requirements.
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Monteiro MLG, Mársico ET, Mano SB, da Silveira Alvares T, Rosenthal A, Lemos M, Ferrari E, Lázaro CA, Conte-Junior CA. Combined effect of high hydrostatic pressure and ultraviolet radiation on quality parameters of refrigerated vacuum-packed tilapia (Oreochromis niloticus) fillets. Sci Rep 2018; 8:9524. [PMID: 29934566 PMCID: PMC6015073 DOI: 10.1038/s41598-018-27861-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2017] [Accepted: 06/12/2018] [Indexed: 11/09/2022] Open
Abstract
This study investigated the effects of high hydrostatic pressure (HHP) and ultraviolet radiation (UV-C), individually and combined, on the physical, chemical and bacterial parameters of Nile tilapia (Oreochromis niloticus) fillets stored at 4 °C for 14 days. Tilapia fillets were divided into four groups: control (untreated samples), UV-C, HHP, and UV-C combined with HHP (UV-C+HHP); UV-C was applied at dose of 0.103 ± 0.002 J/cm2, and HHP at a pressure of 220 MPa for 10 min at 25 °C. All samples were analyzed for total aerobic mesophilic count (TAMC), total aerobic psychrotrophic count (TAPC), Enterobacteriaceae count, pH, lipid oxidation, total volatile basic nitrogen (TVB-N), ammonia (NH3), and biogenic amines. Although UV-C accelerated (P ≤ 0.05) the formation of cadaverine, both UV-C and HHP, alone or together, retarded bacterial growth and delayed the increase (P ≤ 0.05) in pH, TVB-N, NH3 and biogenic amines during refrigerated storage, extending the shelf life of refrigerated tilapia fillets at least 2.5 times considering the TAMC counts. Lipid oxidation was unaffected (P > 0.05) by UV-C radiation, and decreased (P ≤ 0.05) by HHP and UV-C+HHP. HHP alone or combined with UV-C showed higher potential benefits for tilapia fillets preservation considering the positive influence on cadaverine levels and lipid oxidation.
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Affiliation(s)
- Maria Lúcia Guerra Monteiro
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil.,Chemistry Institute, Universidade Federal do Rio de Janeiro, 21941-909, Rio de Janeiro, Brazil
| | - Eliane Teixeira Mársico
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil
| | - Sérgio Borges Mano
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil
| | | | | | - Mosar Lemos
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil
| | - Elisa Ferrari
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil
| | - Cesar Aquiles Lázaro
- Facultad de Medicina Veterinaria, Universidad Nacional Mayor de San Marcos, 03-5137, Lima, Peru
| | - Carlos Adam Conte-Junior
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil. .,Chemistry Institute, Universidade Federal do Rio de Janeiro, 21941-909, Rio de Janeiro, Brazil. .,National Institute of Health Quality Control, Fundação Oswaldo Cruz, 21040-900, Rio de Janeiro, Brazil.
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de Souza Lira Santos J, Mársico ET, Lemos M, Cinquini MA, Alves da Silva F, Dutra YB, Franco RM, Conte Junior CA, Monteiro MLG. Effect of the UV-C Radiation on Shelf Life of Vacuum-Packed Refrigerated Pirarucu (Arapaima gigas) Fillets. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1402840] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
| | - Eliane Teixeira Mársico
- Department of Food Technology, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
| | - Môsar Lemos
- Department of Food Technology, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
| | - Miguel Antônio Cinquini
- Department of Food Engineering, School of Agronomy, Universidade Federal de Goiás (UFG), Goiânia, Brazil
| | - Flávio Alves da Silva
- Department of Food Engineering, School of Agronomy, Universidade Federal de Goiás (UFG), Goiânia, Brazil
| | - Yasmin Bugini Dutra
- Department of Food Technology, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
| | - Robson Maia Franco
- Department of Food Microbiology, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
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Monteiro MLG, Mársico ET, Canto ACVDCS, Costa-Lima BRCD, Costa MPD, Viana FM, Silva TJPD, Conte-Junior CA. Impact of UV-C Light on the Fatty Acid Profile and Oxidative Stability of Nile Tilapia (Oreochromis niloticus) Fillets. J Food Sci 2017; 82:1028-1036. [DOI: 10.1111/1750-3841.13685] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2016] [Revised: 01/12/2017] [Accepted: 02/03/2017] [Indexed: 01/12/2023]
Affiliation(s)
| | - Eliane T. Mársico
- Dept. of Food Technology; Univ. Federal Fluminense; Rio de Janeiro 24230-340 Brazil
| | - Anna Carolina V. da C. S. Canto
- Dept. of Food Technology; Univ. Federal Fluminense; Rio de Janeiro 24230-340 Brazil
- Dept. of Animal and Food Sciences; Univ. of Kentucky; Lexington KY40546 U.S.A
- Inst. of Chemistry; Univ. Federal do Rio de Janeiro; Rio de Janeiro 21941-909 Brazil
| | - Bruno R. C. da Costa-Lima
- Dept. of Food Technology; Univ. Federal Fluminense; Rio de Janeiro 24230-340 Brazil
- Dept. of Animal and Food Sciences; Univ. of Kentucky; Lexington KY40546 U.S.A
| | - Marion P. da Costa
- Dept. of Food Technology; Univ. Federal Fluminense; Rio de Janeiro 24230-340 Brazil
| | - Fernanda M. Viana
- Dept. of Food Technology; Univ. Federal Fluminense; Rio de Janeiro 24230-340 Brazil
- Inst. of Chemistry; Univ. Federal do Rio de Janeiro; Rio de Janeiro 21941-909 Brazil
| | | | - Carlos A. Conte-Junior
- Dept. of Food Technology; Univ. Federal Fluminense; Rio de Janeiro 24230-340 Brazil
- Inst. of Chemistry; Univ. Federal do Rio de Janeiro; Rio de Janeiro 21941-909 Brazil
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Nondestructive Semistatic Testing Methodology for Assessing Fish Textural Characteristics via Closed-Form Mathematical Expressions. J FOOD QUALITY 2017. [DOI: 10.1155/2017/4852498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This paper presents a novel methodology based on semistatic nondestructive testing of fish for the analytical computation of its textural characteristics via closed-form mathematical expressions. The novelty is that, unlike alternatives, explicit values for both stiffness and viscoelastic textural attributes may be computed, even if fish of different size/weight are tested. Furthermore, the testing procedure may be adapted to the specifications (sampling rate and accuracy) of the available equipment. The experimental testing involves a fish placed on the pan of a digital weigh scale, which is subsequently tested with a ramp-like load profile in a custom-made installation. The ramp slope is (to some extent) adjustable according to the specification (sampling rate and accuracy) of the equipment. The scale’s reaction to fish loading, namely, the reactive force, is collected throughout time and is shown to depend on the fish textural attributes according to a closed-form mathematical formula. The latter is subsequently used along with collected data in order to compute these attributes rapidly and effectively. Four whole raw sea bass (Dicentrarchus labrax) of various sizes and textures were tested. Changes in texture, related to different viscoelastic characteristics among the four fish, were correctly detected and quantified using the proposed methodology.
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Xu Y, Jiang X, Ge L, Zang J, Xia W, Jiang Q. Inhibitory Effect of Edible Additives on Collagenase Activity and Softening of Chilled Grass Carp Fillets. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12836] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 People's Republic of China
| | - Xiaoqing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 People's Republic of China
| | - Lihong Ge
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 People's Republic of China
| | - Jinhong Zang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 People's Republic of China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 People's Republic of China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 People's Republic of China
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Jiang X, Xu Y, Ge L, Xia W, Jiang Q. The impact of collagen on softening of grass carp (Ctenopharyngodon idella) fillets stored under superchilled and ice storage. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12909] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xiaoqing Jiang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Lihong Ge
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
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