Abstract
The current study investigated the effectiveness of short-wave ultraviolet (UV-C) radiation on rainbow trout fillets inoculated with Proteus mirabilis when combined with Modified Atmosphere Packaging technology (MAP). Rainbow trout were inoculated, packaged under different ratios of CO2 and N2 gases and subjected to UV-C radiation. Our study model demonstrated that at least 0.1001 J/cm2 is necessary to significantly reduce Proteus mirabilis loads (reduction of 1.8 log CFU.g-1) in trout fillet packaged without CO2 gas barrier. The rainbow trout fillet packaged with CO2 gas barrier had significantly reduced Proteus mirabilis load but not when associated with UV-C radiation exposure. The combined effect of UV-C and MAP at different radiation doses and ratios of CO2 and N2 gas did not contribute to Proteus mirabilis growth reduction. Overall, the use of MAP significantly reduces the penetration and effect of UV-C radiation when compared to the unpackaged control. The combination of these two technologies of food preservation does not seem to be a suitable model to extend the shelf life of packaged fish fillet.
Highlights
Rainbow trout is one of the major fish species cultivated and marketed by commercial aquaculture, mainly due to its advantageous husbandry characteristics, nutritional properties, and wide acceptance as meat matrix by the market [1,2,3]
Because there is limited scientific evidence about the efficiency of UV-C on products that are already packaged with CO2 gas barrier packages, this study aims to evaluate the UV-C radiation effectiveness in rainbow trout fillets inoculated with Proteus mirabilis, packaged under gas barrier packaging with different proportions of gases (CO2 and N2)
All packages allowed the penetration of UV-C radiation with the exception of the laminate packaging that did not allow the passage of UV-C radiation regardless of intensity
Summary
Rainbow trout is one of the major fish species cultivated and marketed by commercial aquaculture, mainly due to its advantageous husbandry characteristics, nutritional properties, and wide acceptance as meat matrix by the market [1,2,3]. The UV-C radiation (wavelength 253.7 nm) is used to obtain a germicidal effect and has been approved by the Food and Drug Administration (FDA) for use on food product surfaces [10,11,12]. This technology has some technical advantages: it is an effective and relatively inexpensive process that is easy to implement, and it does not generate chemical and radioactive residues [13]
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