Effect of UV-C radiation on quality indicators of striped catfish (Pangasianodon hypophthalmus) fillets stored under refrigeration

Carlos Frederico Marques Guimarães, César Lázaro, Maria Lucia Guerra Monteiro, Môsar Lemos, Eliane Teixeira Mársico, Sérgio Borges Mano, Ariane Vasconcellos de Alcântara, Carlos Adam Conte-Junior


The striped catfish (Pangasianodon hypophthalmus) is a fish specie, exported mainly by Vietnam, which have been widely accepted due to white meat and low cost. However, fish is a matrix higly perishable, which requires application of alternative technologies to ensure quality and safety for prolonged storage period under refrigeration. Therefore, the effect of UV-C radiation (1.95 mW/cm2 for 90 s) on biochemical quality parameters of striped catfish (Pangasianodon hypophthalmus) fillets stored at 4ºC for 9 days was investigated. Frozen striped catfish fillets were analyzed for biogenic amines, pH, total volatile basic nitrogen (TVB-N), ammonia and lipid oxidation. UV-C treated fillets exhibited lower (P < 0.05) TVB-N, ammonia and biogenic amines levels than untreated fillets during storage period, while lipid oxidation was increased (P < 0.05) by UV-C treatment. This technology could be an alternative for conservation of striped catfish fillets, however, other doses should be studied to prevent lipid oxidation. 


catfish; UV-C method; emerging technology; quality parameters; HPLC-DAD

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DOI: 10.3895/rebrapa.v9n3.9028


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