Lázaro C A, Conte-Júnior C A, Monteiro M L G, Canto A C V S, Costa-Lima B R C, Mano S B, Franco R M
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
Department of Food Technology, Faculty of Veterinary, Universidade Federal Fluminense, Vital Brazil Filho 64, CEP: 24230-340, Niterói, Rio de Janeiro, Brazil.
Poult Sci. 2014 Sep;93(9):2304-13. doi: 10.3382/ps.2013-03642. Epub 2014 Jun 28.
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.
除了比常规卫生方法具有若干优势外，紫外线C辐射已被证明是一种潜在的表面去污方法。然而，紫外线C辐射可能会影响肉类产品的物理化学性质。为了确定减少细菌的最佳照射时间，对接种了沙门氏菌属菌液的39块鸡胸肉进行了3种紫外线C强度水平（0.62、1.13和1.95 mW/cm²）长达120秒的照射。在确定了90秒的最佳照射时间后，对84块经照射（0.62、1.13和1.95 mW/cm²）并在4°C下储存9天的鸡胸肉中的生物胺、总需氧嗜温菌、肠杆菌科、脂质氧化、pH值和仪器颜色变化进行了评估。经紫外线C辐射处理的组中酪胺、尸胺和腐胺含量有所增加（P<0.05）。最高的紫外线C强度（1.95 mW/cm²）促进了初始细菌载量的降低，并延长了迟缓期和保质期。照射强度为1.13和1.95 mW/cm²的组比其他组表现出更稳定的b值；在所有组中观察到L、a*、pH值和硫代巴比妥酸反应物值有类似趋势。紫外线C光被证明是一种有效的替代技术，可提高鸡肉的细菌学质量，而不会对鸡胸肉的物理和化学参数产生负面影响。尽管如此，生物胺含量的增加应被视为紫外线处理的结果，而不是细菌生长的指标。
