Monteiro Maria Lúcia Guerra, Mutz Yhan da Silva, Francisco Karen de Abreu, Rosário Denes Kaic Alves do, Conte-Junior Carlos Adam
Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil.
Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil.
Foods. 2023 May 11;12(10):1961. doi: 10.3390/foods12101961.
This study aimed to identify the best UV-C combined treatments for ensuring the safety and quality of fish and meat products. A total of 4592 articles were screened in the relevant databases, and 16 were eligible studies. For fish, the most effective treatments to reduce Gram-negative and Gram-positive bacteria were UV-C at 0.5 J/cm + non-thermal atmospheric plasma (NTAP) for 8 min (33.83%) and 1% Verdad N6 + 0.05 J/cm + vacuum packaging (25.81%), respectively. An oxygen absorber with 0.102 J/cm was the best combined treatment, reducing lipid oxidation (65.59%), protein oxidation (48.95), color (ΔE = 4.51), and hardness changes (18.61%), in addition to a shelf-life extension of at least 2 days. For meat products, Gram-negative bacteria were more reduced by nir-infrared heating (NIR-H; 200.36 µW/cm/nm) combined with 0.13 J/cm (70.82%) and 0.11 J/cm (52.09%). While Gram-positive bacteria by 0.13 J/cm with NIR-H (200.36 µW/cm/nm), 1, 2, or 4 J/cm with flash pasteurization (FP) during 1.5 or 3 s, and 2 J/cm with FP for 0.75 s (58.89-67.77%). LAE (5%) + 0.5 J/cm was promising for maintaining color and texture. UV-C combined technologies seem to be a cost-effective alternative to ensure safety with little to no quality changes in fish and meat products.
本研究旨在确定确保鱼和肉类产品安全与质量的最佳紫外线-C联合处理方法。在相关数据库中总共筛选了4592篇文章，其中16篇为符合条件的研究。对于鱼类，减少革兰氏阴性菌和革兰氏阳性菌最有效的处理方法分别是0.5 J/cm的紫外线-C + 非热大气等离子体（NTAP）处理8分钟（33.83%）和1%的Verdad N6 + 0.05 J/cm + 真空包装（25.81%）。0.102 J/cm的吸氧剂是最佳联合处理方法，除了将保质期延长至少2天外，还能减少脂质氧化（65.59%）、蛋白质氧化（48.95）、颜色变化（ΔE = 4.51）和硬度变化（18.61%）。对于肉类产品，近红外加热（NIR-H；200.36 µW/cm/nm）与0.13 J/cm（70.82%）和0.11 J/cm（52.09%）联合使用对减少革兰氏阴性菌效果更佳。而革兰氏阳性菌则通过0.13 J/cm与NIR-H（200.36 µW/cm/nm）联合、1、2或4 J/cm在1.5或3秒内进行闪蒸巴氏杀菌（FP）以及2 J/cm在0.75秒内进行FP处理（58.89 - 67.77%）。5%的LAE + 0.5 J/cm有望保持颜色和质地。紫外线-C联合技术似乎是一种经济有效的替代方法，可确保鱼和肉类产品的安全，且质量变化很小或没有变化。
