Pulsed UV-C radiation of beef loin steaks: Effects on microbial inactivation, quality attributes and volatile compounds. (January 2021)

• Record Type: Journal Article
• Authors: Söbeli, Ceyda; Uyarcan, Müge; Kayaardı, Semra
• Is Part Of: Innovative food science & emerging technologies. Volume 67(2021)
• Publication Date: 2021-01
• Subjects: Pulsed light -- Beef loin steaks -- Total aerobic mesophilic bacteria -- Volatile compounds; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2020.102558
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: The aim of this study was to investigate the effect of pulsed light treatment at fluences of 0.525, 1.05, 2.1 and 4.2 J/cm 2 on the chemical composition, microbiological quality and volatile compounds of beef loin steaks. Pulsed light treatment did not affect total moisture, total protein, total lipid and ash content of samples significantly ( P > 0.05). The a* and b* values of the pulsed light treated samples significantly decreased compared to control samples with maximum difference of 2.11 and 1.33 unit, respectively ( P < 0.05). The highest reduction (3.49 ± 0.67 log CFU/g) in total aerobic mesophilic bacterial counts (compared to naturally occuring microbiota in control group) was achieved for samples treated with 4.2 J/cm 2 of UV-C fluence level. A total of 14 volatiles, mainly aldehydes, alcohols, ketones and terpen compounds were identified in the raw samples and pulsed light treatment caused an increase in the amounts of some volatile compounds, including hexanal (from 33.41 μg/kg to 69.67 μg/kg), 2-heptenal (from 0.60 μg/kg to 1.52 μg/kg), 2-octenal (from 0.39 μg/kg to 1.58 μg/kg), 2, 4-nonadienal (from 0.05 μg/kg to 0.24 μg/kg), 2, 4-decadienal (from 0.04 μg/kg to 0.26 μg/kg), 3-octen-2-one (from 0.37 μg/kg to 2.53 μg/kg), limonene (from 2.06 μg/kg to 18.42 μg/kg). Otherwise, pulsed light decreased the levels of some compounds coming from microbial metabolism such as 1-heptanol (from 0.57 μg/kg to 0.39 μg/kg), 1-octen-3-ol (from 1.83 μg/kg to 1.12 μg/kg), 2-octen-1-ol (from 0.28 μg/kg to 0.09 μg/kg). In conclusion, pulsed light treatment can enhance the microbial safety of meat and has potential for use in the meat industry. Graphical abstract: Unlabelled Image Highlights: Pulsed UV-C reduced the naturally occurring microbiota of samples (6.10 log CFU/g) approximately 2-3 log CFU/g. Pulsed UV-C treatment did not cause any visible color changes in samples regarding to ∆E values. The hexanal content of 4.2 J/cm 2 UV-C -treated samples increased with maximum difference of 36.26 μg/kg compared to control. The best overall quality, in terms of microbial inactivation and organoleptic characteristics, was achieved at fluence 4.2 J/cm 2 .