UV-C辐射对真空包装大头鱼鱼片保质期的影响

Procedia food science Pub Date : 2016-01-01 DOI:10.1016/j.profoo.2016.02.077

Fernanda de Oliveira Bottino , Bruna Leal Rodrigues , Joanna Damazio de Nunes Ribeiro , César Aquiles Lázaro , Carlos Adam Conte-Junior

{"title":"UV-C辐射对真空包装大头鱼鱼片保质期的影响","authors":"Fernanda de Oliveira Bottino , Bruna Leal Rodrigues , Joanna Damazio de Nunes Ribeiro , César Aquiles Lázaro , Carlos Adam Conte-Junior","doi":"10.1016/j.profoo.2016.02.077","DOIUrl":null,"url":null,"abstract":"<div><p><em>Colossoma macropomum x Piaractus mesopotamicus</em> (CP) is a freshwater fish with greatest commercial importance in Brazil. Fillets of CP are highly perishable food and preservation technology with UV-C could improve food safety and extend shelf life. Fillet samples were submitted at UV-C (55.83mJ/cm<sup>2</sup>) and examined for mesophilic and psychrotrophic count and biogenic amines over 6 days. UV-C reduced the bacterial growth and number of colonies in the stationary phase; also increase the levels of cadaverine, putrescine and histamine. The results suggest that UV-C enhanced the shelf-life of CP fillets by at least 50%.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 13-16"},"PeriodicalIF":0.0000,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.077","citationCount":"6","resultStr":"{\"title\":\"Effect of UV-C Radiation on Shelf life of Vacuum Package Colossoma Macropomum x Piaractus Mesopotamicus Fillets\",\"authors\":\"Fernanda de Oliveira Bottino , Bruna Leal Rodrigues , Joanna Damazio de Nunes Ribeiro , César Aquiles Lázaro , Carlos Adam Conte-Junior\",\"doi\":\"10.1016/j.profoo.2016.02.077\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p><em>Colossoma macropomum x Piaractus mesopotamicus</em> (CP) is a freshwater fish with greatest commercial importance in Brazil. Fillets of CP are highly perishable food and preservation technology with UV-C could improve food safety and extend shelf life. Fillet samples were submitted at UV-C (55.83mJ/cm<sup>2</sup>) and examined for mesophilic and psychrotrophic count and biogenic amines over 6 days. UV-C reduced the bacterial growth and number of colonies in the stationary phase; also increase the levels of cadaverine, putrescine and histamine. The results suggest that UV-C enhanced the shelf-life of CP fillets by at least 50%.</p></div>\",\"PeriodicalId\":20478,\"journal\":{\"name\":\"Procedia food science\",\"volume\":\"7 \",\"pages\":\"Pages 13-16\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2016-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.077\",\"citationCount\":\"6\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Procedia food science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2211601X1600078X\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Procedia food science","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2211601X1600078X","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 6

摘要

巨象鱼(Colossoma macropomum x Piaractus mesopotamicus, CP)是巴西最具商业价值的淡水鱼。CP鱼片是极易变质的食品，UV-C保鲜技术可以提高食品安全性，延长保质期。鱼片样品在UV-C (55.83mJ/cm2)下提交，并在6天内检测中温和精神营养计数和生物胺。UV-C抑制固定期细菌生长和菌落数量;还会增加尸胺，腐胺和组胺的含量。结果表明，UV-C使CP鱼片的保质期延长了至少50%。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Effect of UV-C Radiation on Shelf life of Vacuum Package Colossoma Macropomum x Piaractus Mesopotamicus Fillets

Colossoma macropomum x Piaractus mesopotamicus (CP) is a freshwater fish with greatest commercial importance in Brazil. Fillets of CP are highly perishable food and preservation technology with UV-C could improve food safety and extend shelf life. Fillet samples were submitted at UV-C (55.83mJ/cm²) and examined for mesophilic and psychrotrophic count and biogenic amines over 6 days. UV-C reduced the bacterial growth and number of colonies in the stationary phase; also increase the levels of cadaverine, putrescine and histamine. The results suggest that UV-C enhanced the shelf-life of CP fillets by at least 50%.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Procedia food science

自引率

0.00%

发文量