Application of Active Packaging in Refrigerated Rainbow Trout (Oncorhynchus mykiss) Fillets Treated with UV-C Radiation

Maria Lúcia G Monteiro,Carlos A Conte-Junior,Eliane T Mársico

doi:10.3390/app10175787

Maria Lúcia G Monteiro, Carlos A Conte-Junior + Show 1 more

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https://doi.org/10.3390/app10175787

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Abstract

This study investigated the effects of oxygen-scavenger packaging and UV-C radiation at two doses, alone or in combination, on lipid oxidation (malondialdehyde levels), protein oxidation (carbonyl content), instrumental color and texture parameters in rainbow trout fillets stored at 4 ± 1 °C for 9 days. The treatments were AP (air packaging), OSP (oxygen-scavenger packaging), AUV1 (air packaging + UV-C at 0.102 J/cm2), OSUV1 (oxygen-scavenger packaging + UV-C at 0.102 J/cm2), AUV3 (air packaging + UV-C at 0.301 J/cm2), and OSUV3 (oxygen-scavenger packaging + UV-C at 0.301 J/cm2). Lipid oxidation, protein oxidation, lightness and yellowness increased, while redness, hardness and chewiness decreased during storage in all treatments (p < 0.05). OSP, OSUV1 and OSUV3 exhibited lower yellowness, total color difference (ΔE), lipid and protein oxidation, and higher redness, hardness and chewiness than air packaging (AP; p < 0.05), being similar to each other concerning these parameters throughout storage (p > 0.05). AUV3 showed higher lipid oxidation, protein oxidation, yellowness, ΔE, and lower redness, hardness and chewiness followed by AUV1 than AP (p < 0.05). UV-C at these doses was not adequate for refrigerated trout fillets by inducing oxidative degradation. O2 scavenger was effective in preventing the adverse effects from storage period and UV-C, independently of the dose, and could be a simple and powerful alternative to make feasible the industrial application of UV-C at 0.102 and 0.301 J/cm2 in refrigerated rainbow trout fillets, which has proven antimicrobial effect and it is a promising non-thermal technology for the fish production chain.

Highlights

Rainbow trout (Oncorhynchus mykiss) is one of the most important freshwater fish species for an increase in the world trade of fish and fish products [1]
This study aimed to investigate the effect of oxygen-scavenger packaging and two UV-C doses (0.102 and 0.301 J/cm2 ), alone or in combination, on oxidative stability, instrumental color and texture parameters of rainbow trout (Oncorhynchus mykiss) fillets stored at 4 ± 1 ◦ C for 9 days
MDA levels increased over the storage period in all treatments, it was more pronounced in AUV1 and AUV3, and less pronounced in OSP, OSUV1 and OSUV3 (p < 0.05; Table 2)

Summary

Introduction

Rainbow trout (Oncorhynchus mykiss) is one of the most important freshwater fish species for an increase in the world trade of fish and fish products [1]. The loss of quality from capture to final consumption results in a discard of 27% of the fish, and it is the main limiting factor to increase worldwide commercialization and consumption of fish [1] To overcome this challenge, the United Nations Food and Agriculture Organization [1] suggests studies concerning viable preservation technologies aiming to achieve a maximum shelf life without compromise the original quality parameters of fish, which is one of the most challenges for the scientific community and food industry by the use of a single method. Studies about combined preservation treatments have increased [7,8,9,10]

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