Monteiro Maria Lúcia G, Mársico Eliane T, Canto Anna Carolina V da C S, Costa-Lima Bruno R C da, Costa Marion P da, Viana Fernanda M, Silva Teofilo J P da, Conte-Junior Carlos A
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.
J Food Sci. 2017 Apr;82(4):1028-1036. doi: 10.1111/1750-3841.13685. Epub 2017 Mar 14.
The influence of different ultraviolet (UV-C) doses (0.103 and 0.305 J/cm ) 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.
在4±1℃条件下，对尼罗罗非鱼鱼片进行为期11天的研究，通过仪器颜色参数、pH值、脂质和蛋白质氧化、脂肪酸（FA）组成以及生物胺（BAs），考察不同紫外线（UV-C）剂量（0.103和0.305 J/cm²）的影响。UV-C处理以剂量依赖的方式增加（P<0.05）a值和蛋白质氧化，并在储存期内延迟（P<0.05）BAs的形成。UV-C光照对L值和脂质氧化没有影响（P>0.05）。用低UV-C剂量处理的鱼片比未处理的鱼片表现出更高（P<0.05）的总多不饱和脂肪酸（PUFA）含量。因此，对于罗非鱼鱼片，可推荐低UV-C剂量作为一种替代加工方法，以控制pH值和BAs，同时提高总PUFA含量和整体营养质量。
