Abstract
The striped catfish ( Pangasianodon hypophthalmus ) is a fish specie, exported mainly by Vietnam, which have been widely accepted due to white meat and low cost. However, fish is a matrix higly perishable, which requires application of alternative technologies to ensure quality and safety for prolonged storage period under refrigeration. Therefore, the effect of UV-C radiation (1.95 mW/cm 2 for 90 s) on biochemical quality parameters of striped catfish ( Pangasianodon hypophthalmus ) fillets stored at 4oC for 9 days was investigated. Frozen striped catfish fillets were analyzed for biogenic amines, pH, total volatile basic nitrogen (TVB-N), ammonia and lipid oxidation. UV-C treated fillets exhibited lower ( P < 0.05) TVB-N, ammonia and biogenic amines levels than untreated fillets during storage period, while lipid oxidation was increased ( P < 0.05) by UV-C treatment. This technology could be an alternative for conservation of striped catfish fillets, however, other doses should be studied to prevent lipid oxidation.
Highlights
Striped catfish (Pangasianodon hypophthalmus) is a farmed freshwater species, exported mainly by Vietnam, which has been widely accepted by global consumers due to its nutritional value, white meat, and low cost, leading to international market expansion (FAO, 2016; WASENITZ; KARL; PALM, 2018)
It is well known that the composition of fish favors bacterial growth (GHALY et al, 2010) and oxidative processes (MONTEIRO et al, 2017), which are correlated with loss of quality and the production of several toxic compounds, such as biogenic amines, ammonia, and malondialdehyde from lipid oxidation (THRANE et al, 2013; ZAKI et al, 2014; ZARE et al, 2015)
As few studies have examined UV-C application to striped catfish (P. hypophthalmus), the present study evaluated the effect of UV-C light on the physicochemical quality parameters of striped catfish stored at 4 °C for 9 days
Summary
Striped catfish (Pangasianodon hypophthalmus) is a farmed freshwater species, exported mainly by Vietnam, which has been widely accepted by global consumers due to its nutritional value, white meat, and low cost, leading to international market expansion (FAO, 2016; WASENITZ; KARL; PALM, 2018). The UV-C doses needed to decrease microbial growth and their metabolites (e.g., TVB-N, ammonia, biogenic amines) may accelerate oxidative reactions such as lipid oxidation, which generates off-flavor compounds responsible for loss of fish quality (MOLINA et al, 2014; MONTEIRO et al, 2018; MONTEIRO et al, 2019). This effect on quality depends mainly on the type of product and dose applied (KOUTCHMA; FORNEY; MORARU, 2009; RIZZOTTI et al, 2015). Brazilian Journal of Food Research, Campo Mourão, v. 9 n. 3, p. 65-81, jul./set. 2018
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