title: Effects of ultraviolet light on biogenic amines and other quality indicators of chicken meat during refrigerated storage.
abstract: Radiation from UV-C has been demonstrated as a potential surface decontamination method in addition to several advantages over regular sanitation methods. However, UV-C radiation possibly affects the physicochemical properties of meat products. To determine the optimum exposure time for bacterial reduction, 39 chicken breasts, inoculated with a pool of Salmonella spp., were submitted to 3 levels of UV-C intensities (0.62, 1.13, and 1.95 mW/cm²) for up to 120 s. After the optimum exposure time of 90 s was determined, changes in the biogenic amines, total aerobic mesophilic bacteria, Enterobacteriaceae, lipid oxidation, pH, and instrumental color were evaluated in 84 chicken breasts that were irradiated (0.62, 1.13, and 1.95 mW/cm²) and stored at 4°C for 9 d. The groups treated with UV-C radiation exhibited an increase in tyramine, cadaverine, and putrescine contents (P < 0.05). The highest UV-C intensity (1.95 mW/cm²) promoted a decrease in the initial bacterial load, and extended the lag phase and the shelf life. The groups irradiated with 1.13 and 1.95 mW/cm² exhibited a more stable b* value than the other groups; similar trends for L*, a*, pH, and TBA reactive substance values were observed among all groups. The UV-C light was demonstrated to be an efficient alternative technology to improve the bacteriological quality of chicken meat without negatively affecting the physical and chemical parameters of chicken breast meat. Nonetheless, the increases on the biogenic amines content should be considered as an effect of the UV processing and not as an indicator of bacterial growth.
authors: Faculty of Veterinary Medicine, Universidad Nacional Mayor de San Marcos, Av. Circunvalación Cdra. 28 s/n, PO Box 03-5137, San Borja, Lima, Perú Department of Food Technology, Faculty of Veterinary, Universidade Federal Fluminense, Vital Brazil Filho 64, CEP: 24230-340, Niterói, Rio de Janeiro, Brazil aquil18@yahoo.com.
authors: C A
authors: CA
authors: Lázaro
authors: Department of Food Technology, Faculty of Veterinary, Universidade Federal Fluminense, Vital Brazil Filho 64, CEP: 24230-340, Niterói, Rio de Janeiro, Brazil.
authors: C A
authors: CA
authors: Conte-Júnior
authors: Department of Food Technology, Faculty of Veterinary, Universidade Federal Fluminense, Vital Brazil Filho 64, CEP: 24230-340, Niterói, Rio de Janeiro, Brazil.
authors: M L G
authors: ML
authors: Monteiro
authors: Department of Food Technology, Faculty of Veterinary, Universidade Federal Fluminense, Vital Brazil Filho 64, CEP: 24230-340, Niterói, Rio de Janeiro, Brazil.
authors: A C V S
authors: AC
authors: Canto
authors: Department of Food Technology, Faculty of Veterinary, Universidade Federal Fluminense, Vital Brazil Filho 64, CEP: 24230-340, Niterói, Rio de Janeiro, Brazil.
authors: B R C
authors: BR
authors: Costa-Lima
authors: Department of Food Technology, Faculty of Veterinary, Universidade Federal Fluminense, Vital Brazil Filho 64, CEP: 24230-340, Niterói, Rio de Janeiro, Brazil.
authors: S B
authors: SB
authors: Mano
authors: Department of Food Technology, Faculty of Veterinary, Universidade Federal Fluminense, Vital Brazil Filho 64, CEP: 24230-340, Niterói, Rio de Janeiro, Brazil.
authors: R M
authors: RM
authors: Franco
mesh_terms: D000818:Animals; D001419:Bacteria / Q000254:growth & development / Q000528:radiation effects*; D001679:Biogenic Amines / Q000032:analysis / Q000737:chemistry / Q000528:radiation effects*; D002645:Chickens; D003080:Cold Temperature; D015169:Colony Count, Microbial; D005516:Food Microbiology / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D006863:Hydrogen-Ion Concentration / Q000528:radiation effects; D050356:Lipid Metabolism / Q000528:radiation effects; D008460:Meat / Q000032:analysis / Q000382:microbiology / Q000528:radiation effects* / Q000592:standards*; D010084:Oxidation-Reduction / Q000528:radiation effects; D010369:Pectoralis Muscles / Q000382:microbiology / Q000502:physiology / Q000528:radiation effects; D012475:Salmonella / Q000254:growth & development / Q000528:radiation effects; D013997:Time Factors; D014466:Ultraviolet Rays
chemical_list: D001679:Biogenic Amines
keywords: biogenic amine; poultry; quality indicator; storage; ultraviolet