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

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.
Journal of food science 2017 v.82 no.4 pp. 1028-1036
Oreochromis niloticus, biogenic amines, color, dose response, fatty acid composition, fish fillets, lipid peroxidation, nutritive value, oxidation, oxidative stability, pH, polyunsaturated fatty acids, storage time, ultraviolet radiation
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.