Optimizing UVC‐LED application to improve the shelf life of vacuum‐packed refrigerated stored Nile tilapia (Oreochromis niloticus) fillets

Abstract

AbstractAlthough ultraviolet‐C light‐emitting diode (UVC‐LED) has proven antimicrobial effectiveness doses needed to reach it cause adverse effects on the physicochemical quality of fish, and thus, optimization studies are crucial to boost its industrial application. This study aimed to identify optimal UVC‐LED conditions for maximum shelf life extension with the least possible quality changes of refrigerated stored tilapia fillets from a central composite rotatable design (CCRD). UVC‐LED powers (1, 1.38, and 1.58 mW/cm2) and times (500, 1800, and 2700 s) were set on the CCRD, which generated 11 treatments, including three replicate experiments. Treatments were analyzed for total aerobic psychrotrophic count, lipid oxidation, instrumental color, and texture parameters on days 0, 2, 4, 7, 11, and 14. The UVC‐LED affected shelf life and physicochemical parameters in a nonlinear fashion. UVC‐LED‐treated fish had increased shelf life by 2.80–4.76 days and increase or decrease in lipid oxidation (0.025–0.276 mg of malondialdehyde [MDA]/kg), total color change (∆E = 3.47–9.06), and hardness (1.31–8.51 N) over the refrigerated storage depending on specific UVC‐LED conditions applied. The optimal UVC‐LED condition was 0.97 mW/cm2 with 2503.6 s (2428.50 mJ/cm2), which increased the fillet's shelf life by 2.5‐fold (2 days) while maintaining quality closer to the original throughout refrigerated storage, resulting in ∆E < 5, an increase of only 0.05 mg of MDA/kg, and preservation of the decrease in hardness by 3.38 N compared to its control counterparts. Therefore, it represents an eco‐friendly technology that can easily scaled industrially to enhance the sustainable fish production chain.Practical ApplicationThe high fish perishability is a global concern due to food safety risks and waste generation impacting the environment adversely, especially nowadays, where fish production and consumption have increased, and there are more evident efforts to sustainable production. UVC‐LED is an eco‐friendly technology with proven antimicrobial effectiveness but doses needed to reach this effect enhance oxidative degradation. Despite that, optimization studies concerning the maximum shelf life extension while retaining the physicochemical quality of refrigerated stored fish are a gap in the literature and a barrier to its industrial application. Our findings are helpful in sustainably enhancing the fish production chain.