TY - JOUR
T1 - Effect of UV-C radiation on Salmonella spp. reduction and oxidative stability of caiman (Caiman crocodilus yacare) meat
AU - Canto, Anna Carolina Vilhena da Cruz Silva
AU - Monteiro, Maria Lucia Guerra
AU - Costa-Lima, Bruno Reis Carneiro da
AU - Lázaro, Cesar Aquiles
AU - Marsico, Eliane Teixeira
AU - Silva, Teófilo José Pimentel da
AU - Conte-Junior, Carlos Adam
PY - 2019/4/1
Y1 - 2019/4/1
N2 - © 2018 Wiley Periodicals, Inc. Non-UV-C dose and 0.005, 0.010, 0.016, 0.037, 0.065, 0.105, 0.127, and 0.199 J/cm 2 were applied in inoculated agar plates and in inoculated caiman (Caiman crocodilus yacare) meat to investigate the reduction of Salmonella spp. Moreover, noninoculated caiman meat was submitted to the same treatments and was evaluated for color parameters (L*, a*, b* values, and ΔE) and lipid oxidation. The most effective Salmonella spp. reductions ranged from 6.72 to 7.13 log cfu/g, and from 2.47 to 2.88 log cfu/g in inoculated agar plates and caiman meat treated with 0.105–0.199 J/cm 2 and 0.065–0.199 J/cm 2 (p < 0.05), respectively. However, these doses increased (p < 0.05) L* values and lipid oxidation, while decreased (p < 0.05) a* and b* values. Therefore, UV-C at 0.016 J/cm 2 is an alternative technology to improve the bacterial quality of caiman meat without negative effects on oxidative parameters. Practical applications: Salmonella spp. is a potential disease agent being the pathogen more commonly detected in meat and meat products. UV-C has easy implementation in meat industry, low cost, rapid application, and lack of toxic wastes, which could be an alternative for food industries to produce high-quality food products without the use of chemical agents to meet consumers demand. Otherwise, UV-C may induce oxidation depending on type of food, lipid profile, and dose applied, which would limit the meat quality and their industrial application. In this study, eight UV-C doses (0.005, 0.010, 0.016, 0.037, 0.065, 0.105, 0.127, and 0.199 J/cm 2 ) were applied in inoculated agar plates and caiman meat to investigate Salmonella spp. reduction. Moreover, noninoculated caiman meat was submitted to the same treatments and was evaluated for color parameters and lipid oxidation. UV-C at 0.016 J/cm 2 is an alternative technology to improve bacterial quality of caiman meat without altering the oxidative parameters.
AB - © 2018 Wiley Periodicals, Inc. Non-UV-C dose and 0.005, 0.010, 0.016, 0.037, 0.065, 0.105, 0.127, and 0.199 J/cm 2 were applied in inoculated agar plates and in inoculated caiman (Caiman crocodilus yacare) meat to investigate the reduction of Salmonella spp. Moreover, noninoculated caiman meat was submitted to the same treatments and was evaluated for color parameters (L*, a*, b* values, and ΔE) and lipid oxidation. The most effective Salmonella spp. reductions ranged from 6.72 to 7.13 log cfu/g, and from 2.47 to 2.88 log cfu/g in inoculated agar plates and caiman meat treated with 0.105–0.199 J/cm 2 and 0.065–0.199 J/cm 2 (p < 0.05), respectively. However, these doses increased (p < 0.05) L* values and lipid oxidation, while decreased (p < 0.05) a* and b* values. Therefore, UV-C at 0.016 J/cm 2 is an alternative technology to improve the bacterial quality of caiman meat without negative effects on oxidative parameters. Practical applications: Salmonella spp. is a potential disease agent being the pathogen more commonly detected in meat and meat products. UV-C has easy implementation in meat industry, low cost, rapid application, and lack of toxic wastes, which could be an alternative for food industries to produce high-quality food products without the use of chemical agents to meet consumers demand. Otherwise, UV-C may induce oxidation depending on type of food, lipid profile, and dose applied, which would limit the meat quality and their industrial application. In this study, eight UV-C doses (0.005, 0.010, 0.016, 0.037, 0.065, 0.105, 0.127, and 0.199 J/cm 2 ) were applied in inoculated agar plates and caiman meat to investigate Salmonella spp. reduction. Moreover, noninoculated caiman meat was submitted to the same treatments and was evaluated for color parameters and lipid oxidation. UV-C at 0.016 J/cm 2 is an alternative technology to improve bacterial quality of caiman meat without altering the oxidative parameters.
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U2 - 10.1111/jfs.12604
DO - 10.1111/jfs.12604
M3 - Article
SN - 0149-6085
JO - Journal of Food Safety
JF - Journal of Food Safety
ER -