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

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

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 &l...

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Bibliographic Details
Published in:Journal of food science Vol. 82; no. 4; pp. 1028 - 1036
Main Authors: Monteiro, Maria Lúcia G., Mársico, Eliane T., Canto, Anna Carolina V. da C. S., Costa‐Lima, Bruno R. C. da, Costa, Marion P. da, Viana, Fernanda M., Silva, Teofilo J. P. da, Conte‐Junior, Carlos A.
Format: Journal Article
Language:English
Published: United States Wiley Subscription Services, Inc 01-04-2017
Subjects:
Animals
Aquaculture
biogenic amines
Biogenic Amines - analysis
Cichlids
Color
Dose-Response Relationship, Radiation
Fatty acids
Fatty Acids - analysis
Fillets
Food Irradiation
Food science
freshwater fish
HPLC‐DAD
Hydrogen-Ion Concentration
Lipid Metabolism
Lipids
nutritional quality indices
Oreochromis niloticus
Oxidation
Oxidative Stress - radiation effects
Proteins
Seafood - radiation effects
Tilapia
ultraviolet method
Ultraviolet radiation
Ultraviolet Rays
biogenic amines
HPLC-DAD
freshwater fish
nutritional quality indices
ultraviolet method
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Summary: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. Practical Application 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.
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ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.13685