Synergistic effect of ultraviolet radiation and high hydrostatic pressure on texture, color, and oxidative stability of refrigerated tilapia fillets.

Abstract

ABSTRACTBACKGROUNDThe isolated application of high hydrostatic pressure (HHP) and ultraviolet‐C (UV‐C) radiation may induce physicochemical changes, thus jeopardizing fish quality attributes during refrigerated storage, which could be minimized by the use of synergistic treatments. Therefore, this study investigated the combined effect of UV‐C at 0.103 ± 0.002 J cm−2 and HHP at 220 MPa for 10 min on quality parameters of tilapia fillets stored at 4 °C for 15 days.RESULTSHHP and UV‐C+HHP showed higher myoglobin concentration, higher metmyoglobin‐reducing activity, and lower a* than control and the UV‐C treatment (P < 0.05), reaching 2.49, 2.58, 1.62, 1.54 mg myoglobin g−1, 13.30, 13.81, 2.29, 2.29%, and 2.32, 2.58, 4.29, 3.98 respectively on the last day of storage. UV‐C, HHP, and UV‐C+HHP increased water‐holding capacity and decreased the pH levels, hardness, and chewiness (P < 0.05). HHP retarded lipid oxidation and UV‐C increased protein oxidation compared with control (P < 0.05), achieving 0.81 and 2.80 mg malondialdehyde per kilogram of fish tissue, and 5.50 and 4.15 nmol carbonyl per milligram of protein respectively on 15th day of the storage.CONCLUSIONBoth technologies (alone or together) enhanced texture parameters and water‐holding capacity. UV‐C did not induce color changes and lipid oxidation, whereas HHP showed high potential to prevent meat discoloration, lipid oxidation, and protein oxidation. In addition, this combination of methods could be an alternative to prevent protein oxidation induced by UV‐C. © 2019 Society of Chemical Industry