학술논문
Comparison of the impact of UV-light emitting diode and UV lamp at pilot-plant scale level on quality parameters and consumer perception of fresh chicken meat.
Document Type
Academic Journal
Author
Soro AB; Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; UCD School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland; Infectious Diseases in Humans, Sciensano, 1050 Brussels, Belgium. Electronic address: Arturo.BlazquezSoro@sciensano.be.; Botinestean C; Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland. Electronic address: Cristina.Botinestean@teagasc.ie.; Shokri S; UCD School of Biosystems and Food Engineering, University College Dublin, Belfield, D04 V1W8 Dublin, Ireland. Electronic address: ss4664@bath.ac.uk.; Juge A; Nantes-Atlantic National College of Veterinary Medicine, Food Science and Engineering University, 101 Rte de Gachet, 44300 Nantes, France. Electronic address: alexandre.juge@oniris-nantes.fr.; Hannon S; Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland. Electronic address: shay.hannon@teagasc.ie.; Whyte P; UCD School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland. Electronic address: paul.whyte@ucd.ie.; Bolton DJ; Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland. Electronic address: declan.bolton@teagasc.ie.; Bourke P; UCD School of Biosystems and Food Engineering, University College Dublin, Belfield, D04 V1W8 Dublin, Ireland. Electronic address: paula.bourke@ucd.ie.; Poojary MM; Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark. Electronic address: mahesha@food.ku.dk.; Tiwari BK; Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland. Electronic address: brijesh.tiwari@teagasc.ie.
Source
Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Subject
Language
English
Abstract
The present study compared the impact of two UV light devices: conventional UV lamp and UV-LED on the colour, pH, lipid and protein oxidation of fresh chicken breast meat aerobically stored at 4 °C for 10 days. Lipid oxidation was the most impacted quality attribute in UV lamp treated meat, unlike UV-LED that showed no effect compared to non-treated meat. Slight changes were observed in colour, pH and protein oxidation of chicken samples subjected to UV lamp and UV-LED. To evaluate these changes from a consumer perspective, the different treatment samples were stored at 4 °C for 3 days and colour likeness, odour likeness and overall appearance were assessed by consumer sensory analysis. However, alterations in quality parameters of chicken meat caused by UV light did not decrease overall acceptance in the sensory analysis. UV-LED was the preferred chicken meat by the participants, even compared to non-treated meat.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2023 Elsevier Ltd. All rights reserved.)
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2023 Elsevier Ltd. All rights reserved.)