Cargando…

Combined UV-C Technologies to Improve Safety and Quality of Fish and Meat Products: A Systematic Review

This study aimed to identify the best UV-C combined treatments for ensuring the safety and quality of fish and meat products. A total of 4592 articles were screened in the relevant databases, and 16 were eligible studies. For fish, the most effective treatments to reduce Gram-negative and Gram-posit...

Descripción completa

Detalles Bibliográficos
Autores principales:	Monteiro, Maria Lúcia Guerra, Mutz, Yhan da Silva, Francisco, Karen de Abreu, do Rosário, Denes Kaic Alves, Conte-Junior, Carlos Adam
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217576/ https://www.ncbi.nlm.nih.gov/pubmed/37238779 http://dx.doi.org/10.3390/foods12101961

Ejemplares similares

Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat Texture
por: Bernardo, Yago Alves de Aguiar, et al.
Publicado: (2023)

Modeling Salmonella Typhimurium Inactivation in Dry-Fermented Sausages: Previous Habituation in the Food Matrix Undermines UV-C Decontamination Efficacy
por: Mutz, Yhan S., et al.
Publicado: (2020)

Inactivation of Multi-Drug Resistant Non-Typhoidal Salmonella and Wild-Type Escherichia coli STEC Using Organic Acids: A Potential Alternative to the Food Industry
por: Castro, Vinicius Silva, et al.
Publicado: (2020)

Prior Exposure to Dry-Cured Meat Promotes Resistance to Simulated Gastric Fluid in Salmonella Typhimurium
por: Mutz, Yhan S., et al.
Publicado: (2019)

Relationship between COVID-19 and weather: Case study in a tropical country
por: Rosario, Denes K.A., et al.
Publicado: (2020)

Combined effect of oxygen-scavenger packaging and UV-C radiation on shelf life of refrigerated tilapia (Oreochromis niloticus) fillets
por: Monteiro, Maria Lúcia Guerra, et al.
Publicado: (2020)

A single screen-printed electrode in tandem with chemometric tools for the forensic differentiation of Brazilian beers
por: Mutz, Yhan S., et al.
Publicado: (2022)

Multivariate Nature of Fish Freshness Evaluation by Consumers
por: Viana, Fernanda M., et al.
Publicado: (2022)

A Review on the Obtaining of Functional Beers by Addition of Non-Cereal Adjuncts Rich in Antioxidant Compounds
por: Paiva, Rodrigo A. M., et al.
Publicado: (2021)

Antioxidant, Antibacterial and Antibiofilm Activity of Nanoemulsion-Based Natural Compound Delivery Systems Compared with Non-Nanoemulsified Versions
por: da Silva, Bruno Dutra, et al.
Publicado: (2023)

A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured Loin
por: Rosario, Denes K. A., et al.
Publicado: (2020)

Consumers’ Attitude Towards Fish Meat
por: Conte, Francesca, et al.
Publicado: (2014)

Fish and Meat
Publicado: (1870)

COVID-19 Pandemic in Rio de Janeiro, Brazil: A Social Inequality Report
por: Bernardo, Yago, et al.
Publicado: (2021)

ATR-FTIR spectroscopy and chemometrics as a quick and simple alternative for discrimination of SARS-CoV-2 infected food of animal origin
por: Tessaro, Leticia, et al.
Publicado: (2023)

Pequi (Caryocar brasiliense) Waste Extract as a Synergistic Agent in the Microbial and Physicochemical Preservation of Low-Sodium Raw Goat Cheese
por: Moreira, Rodrigo V., et al.
Publicado: (2022)

Combined Effect of Modified Atmosphere Packaging and UV-C Radiation on Pathogens Reduction, Biogenic Amines, and Shelf Life of Refrigerated Tilapia (Oreochromis niloticus) Fillets
por: Lázaro, César A., et al.
Publicado: (2020)

Comparison between Standardized and Modified EZ-DripLoss Determination Methods in Chicken Breast Meat
por: Kaić, Ana, et al.
Publicado: (2023)

Physicochemical and Sensory Attributes of Intact and Restructured Chicken Breast Meat Supplemented with Transglutaminase
por: Kaić, Ana, et al.
Publicado: (2021)

Development and Application of an SPR Nanobiosensor Based on AuNPs for the Detection of SARS-CoV-2 on Food Surfaces
por: Tessaro, Leticia, et al.
Publicado: (2022)

Effect of pequi (Caryocar brasiliense) and juçara (Euterpe edulis) waste extract on oxidation process stability in broiler meat treated by UV-C
por: Frasao, Beatriz, et al.
Publicado: (2018)

Hybrid Vibration and UV Fluorescence Technology for Rapid Imaging and Guidance for Manual Removal of Fish Bones from Fish Floss
por: Wang, Yen-Hsiang, et al.
Publicado: (2022)

Determination of Mercury, Methylmercury and Selenium Concentrations in Elasmobranch Meat: Fish Consumption Safety
por: Storelli, Arianna, et al.
Publicado: (2022)

Bioactive Compounds from Kefir and Their Potential Benefits on Health: A Systematic Review and Meta-Analysis
por: Vieira, Carla P., et al.
Publicado: (2021)

Multiresidue Analysis of Organic UV Filters and UV Stabilizers in Fish of Common Consumption
por: Gimeno-Monforte, Sandra, et al.
Publicado: (2020)

Chemical hazards in smoked meat and fish
por: Iko Afé, Ogouyôm Herbert, et al.
Publicado: (2021)

Effect of polyvinyl alcohol and carboxymethylcellulose on the technological properties of fish gelatin films
por: Fernandes, Gleyca de Jesus Costa, et al.
Publicado: (2022)

EZ-DripLoss Assessment in Chicken Breast Meat Using Different Sample Areas, Fiber Orientation, and Measurement Intervals
por: Kaić, Ana, et al.
Publicado: (2021)

Green Processing Technology of Meat and Meat Products
por: Zhou, Changyu, et al.
Publicado: (2023)

Sensing Technology for Fish Freshness and Safety: A Review
por: Franceschelli, Leonardo, et al.
Publicado: (2021)

Recent Advances in OMICs Technologies and Application for Ensuring Meat Quality, Safety and Authenticity
por: Gagaoua, Mohammed
Publicado: (2022)

Impact of juçara (Euterpe edulis) fruit waste extracts on the quality of conventional and antibiotic-free broiler meat
por: da Silva Frasao, Beatriz, et al.
Publicado: (2021)

An Evaluation of the Potential of Essential Oils against SARS-CoV-2 from In Silico Studies through the Systematic Review Using a Chemometric Approach
por: Torres Neto, Luiz, et al.
Publicado: (2021)

Bioactive Peptides from Muscle Sources: Meat and Fish
por: Ryan, Joseph Thomas, et al.
Publicado: (2011)

Carbon Monoxide in Meat and Fish Packaging: Advantages and Limits
por: Djenane, Djamel, et al.
Publicado: (2018)

Developments in Plant Proteins Production for Meat and Fish Analogues
por: Nowacka, Malgorzata, et al.
Publicado: (2023)

Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein
por: Hadi, Joshua, et al.
Publicado: (2021)

Sunscreen for Fish: Co-Option of UV Light Protection for Camouflage
por: Mueller, Kaspar P., et al.
Publicado: (2014)

Facing the environment: onset and development of UV markings in young fish
por: Gagliano, Monica, et al.
Publicado: (2015)

Chromatographic determination of 12 dyes in meat products by HPLC-UV-DIODE array detection
por: Iammarino, Marco, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_mpjo96gi8haptrvob2ifcoctbg