Department of Technology, Shivaji University, Vidyanagar, Kolhapur 416004, Maharashtra, India.
Department of Food Science and Technology, Shivaji University, Vidyanagar, Kolhapur 416004, Maharashtra, India.
Int J Food Microbiol. 2025 Jan 2;426:110892. doi: 10.1016/j.ijfoodmicro.2024.110892. Epub 2024 Aug 30.
LED technology has emerged as a promising non-thermal preservation method for highly perishable muscle foods like meat and fish. Muscle foods are most susceptible to spoilage due to their high moisture content and nutrient density, which create an ideal environment for microbial growth, chemical oxidation, and enzymatic activity, which negatively alter their quality. LED treatment offers an effective solution by significantly reducing microbial loads and extending shelf life without adversely affecting sensory and nutritional properties. Specific wavelengths of LED light induce microbial inactivation through mechanisms like DNA damage, lipid oxidation, and protein alteration. Studies have shown that LED treatment can preserve the fresh-like quality of muscle foods by mitigating common spoilage processes. The advantages of LED technology include its non-thermal nature, ability to integrate with other preservation methods, and controllability in terms of intensity and wavelength. This enables for tailored applications based on food type and spoilage risks. As consumer demand grows for safe, chemical-free food options, LED technology addresses this need while enhancing food safety and quality. Further research is encouraged to optimize LED applications in various muscle food preservation contexts. With its exceptional ability to produce DNA damage in bacteria, inactivate enzymes, and malfunction biological activities, LED could serve as an inexpensive processing intervention to safeguard the quality of meat and seafood products. This review underscores the potential of LED technology as a promising alternative to traditional preservation methods for decontamination of muscle food.
LED 技术已成为一种有前途的非热保鲜方法，可用于易腐的肌肉食品，如肉类和鱼类。由于肌肉食品水分含量和营养密度高，容易受到变质的影响，这为微生物生长、化学氧化和酶活性创造了理想的环境，这些因素会导致其质量下降。LED 处理提供了一种有效的解决方案，可以通过显著降低微生物负荷和延长保质期来实现，而不会对感官和营养特性产生不利影响。特定波长的 LED 光通过破坏 DNA、氧化脂质和改变蛋白质等机制诱导微生物失活。研究表明，LED 处理可以通过减轻常见的变质过程来保持肌肉食品的新鲜度。LED 技术的优点包括其非热特性、与其他保鲜方法集成的能力以及强度和波长的可控性。这使得可以根据食品类型和变质风险进行定制应用。随着消费者对安全、无化学物质的食品选择的需求增长，LED 技术满足了这一需求，同时提高了食品安全和质量。鼓励进一步研究以优化 LED 在各种肌肉食品保鲜中的应用。由于 LED 具有在细菌中产生 DNA 损伤、灭活酶和使生物活性失效的卓越能力，因此可以作为一种廉价的处理干预措施，以保护肉类和海鲜产品的质量。这篇综述强调了 LED 技术作为一种有前途的传统保鲜方法替代物，用于肌肉食品消毒的潜力。
