title: Impact of UV-C Light on the Fatty Acid Profile and Oxidative Stability of Nile Tilapia (Oreochromis niloticus) Fillets.
abstract: The influence of different ultraviolet (UV-C) doses (0.103 and 0.305 J/cm2) was investigated by instrumental color parameters, pH, lipid, and protein oxidations, fatty acids (FA) composition and biogenic amines (BAs) in Nile tilapia fillets during 11 d at 4 ± 1 °C. The UV-C treatment increased (P < 0.05) a*values and protein oxidation in a dose-dependent manner, and delayed (P < 0.05) the formation of BAs over the course of the storage period. L*values and lipid oxidation were not influenced (P > 0.05) by UV-C light. Fillets treated with a low UV-C dose exhibited greater (P < 0.05) total polyunsaturated fatty acid (PUFA) than their untreated counterparts. Therefore, a low UV-C dose can be recommended in tilapia fillets as an alternative processing method to control pH and BAs, as well as improve the total PUFA amount and overall nutritional quality.
authors.affiliation: Dept. of Food Technology, Univ. Federal Fluminense, Rio de Janeiro, 24230-340, Brazil.
authors.forename: Maria Lúcia G
authors.initials: ML
authors.lastname: Monteiro
authors.affiliation: Dept. of Food Technology, Univ. Federal Fluminense, Rio de Janeiro, 24230-340, Brazil.
authors.forename: Eliane T
authors.initials: ET
authors.lastname: Mársico
authors.affiliation: Dept. of Food Technology, Univ. Federal Fluminense, Rio de Janeiro, 24230-340, Brazil.|Dept. of Animal and Food Sciences, Univ. of Kentucky, Lexington, KY40546, U.S.A.|Inst. of Chemistry, Univ. Federal do Rio de Janeiro, Rio de Janeiro, 21941-909, Brazil.
authors.forename: Anna Carolina V da C S
authors.initials: AC
authors.lastname: Canto
authors.affiliation: Dept. of Food Technology, Univ. Federal Fluminense, Rio de Janeiro, 24230-340, Brazil.|Dept. of Animal and Food Sciences, Univ. of Kentucky, Lexington, KY40546, U.S.A.
authors.forename: Bruno R C da
authors.initials: BR
authors.lastname: Costa-Lima
authors.affiliation: Dept. of Food Technology, Univ. Federal Fluminense, Rio de Janeiro, 24230-340, Brazil.
authors.forename: Marion P da
authors.initials: MP
authors.lastname: Costa
authors.affiliation: Dept. of Food Technology, Univ. Federal Fluminense, Rio de Janeiro, 24230-340, Brazil.|Inst. of Chemistry, Univ. Federal do Rio de Janeiro, Rio de Janeiro, 21941-909, Brazil.
authors.forename: Fernanda M
authors.initials: FM
authors.lastname: Viana
authors.affiliation: Dept. of Food Technology, Univ. Federal Fluminense, Rio de Janeiro, 24230-340, Brazil.
authors.forename: Teofilo J P da
authors.initials: TJ
authors.lastname: Silva
authors.affiliation: Dept. of Food Technology, Univ. Federal Fluminense, Rio de Janeiro, 24230-340, Brazil.|Inst. of Chemistry, Univ. Federal do Rio de Janeiro, Rio de Janeiro, 21941-909, Brazil.
authors.forename: Carlos A
authors.initials: CA
authors.lastname: Conte-Junior
mesh_terms: D000818:Animals; D001679:Biogenic Amines / Q000032:analysis; D023681:Cichlids; D003116:Color; D004307:Dose-Response Relationship, Radiation; D005227:Fatty Acids / Q000032:analysis*; D005514:Food Irradiation; D006863:Hydrogen-Ion Concentration; D050356:Lipid Metabolism; D018384:Oxidative Stress / Q000528:radiation effects*; D017747:Seafood / Q000528:radiation effects*; D014466:Ultraviolet Rays
chemical_list: D001679:Biogenic Amines; D005227:Fatty Acids
keywords: HPLC-DAD; biogenic amines; freshwater fish; nutritional quality indices; ultraviolet method