Combined effect of high hydrostatic pressure and ultraviolet radiation on quality parameters of refrigerated vacuum-packed tilapia (Oreochromis niloticus) fillets

Maria Lúcia Guerra Monteiro, Eliane Teixeira Mársico, Sérgio Borges Mano, Thiago Da Silveira Alvares, Amauri Rosenthal, Mosar Lemos, Elisa Ferrari, Cesar Aquiles Lázaro, Carlos Adam Conte

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14 Scopus citations

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.

Original languageEnglish
Article number9524
JournalScientific Reports
Volume8
Issue number1
DOIs
StatePublished - 1 Dec 2018

Bibliographical note

Funding Information:
The authors are thankful for the financial support provided by the Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro (FAPERJ), grant numbers E-26/111.673/2013; E-26/010.001954/2014; E-26/201.185/2014; E-26/110.094/2014; E-26/010.001961/2014; E-26/010.001911/2014; E-26/101.403/2014; E-26/202.305/2017, and E-26/202.306/2017 as well as the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) grant numbers 311361/2013-7, 401922/2013-8, 313917/2013-2, 442102/2014-3, 441987/2014-1, and 150696/2017-5; the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), grant number E-26/101.403/2014 (CAPES/FAPERJ E-45 - PAPDRJ/2013), and the William Ferreira Leal Junior from Embrapa Food Technology for aiding in the pressurization process.

Publisher Copyright:
© 2018 The Author(s).

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