Impact of UV‐C Light on the Fatty Acid Profile and Oxidative Stability of Nile Tilapia (Oreochromis niloticus) Fillets

• Autores: Maria Lúcia Guerra Monteiro, Eliane Teixeira Mársico, Anna Carolina VCS Canto, Bruno R. C. da Costa‐Lima, Marion P. da Costa, Fernanda M. Viana, Teófilo José Pimentel da Silva, Carlos A. Conte Junior
• Localización: Journal of food science, ISSN 0022-1147, Vol. 82, Nº 4, 2017, págs. 1028-1036
• Idioma: inglés
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• Resumen

  • The influence of different ultraviolet (UV‐C) doses (0.103 and 0.305 J/cm2) was investigated by instrumental color parameters, pH, lipid, and protein oxidations, fatty acids (FA) composition and biogenic amines (BAs) in Nile tilapia fillets during 11 d at 4 ± 1 °C. The UV‐C treatment increased (P< 0.05) a*values and protein oxidation in a dose‐dependent manner, and delayed (P< 0.05) the formation of BAs over the course of the storage period. L*values and lipid oxidation were not influenced (P> 0.05) by UV‐C light. Fillets treated with a low UV‐C dose exhibited greater (P< 0.05) total polyunsaturated fatty acid (PUFA) than their untreated counterparts. Therefore, a low UV‐C dose can be recommended in tilapia fillets as an alternative processing method to control pH and BAs, as well as improve the total PUFA amount and overall nutritional quality. Considering that Nile tilapia is one of the most important freshwater fish species worldwide and there is an increasingly global demand by fresh fish, the UV‐C processing is an emerging nonthermal technology understudied on quality of fish matrix. Findings of this study could encourage commercial fish farming industry to commercialize fish fillets submitted to UV‐C treatment.