Article, 2023

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

Food Chemistry, ISSN 0266-349X, 1873-7072, 0308-8146, Volume 434, Page 137397, 10.1016/j.foodchem.2023.137397

Contributors

Soro, Arturo B 0000-0001-6378-9334 (Corresponding author) [1] [2] [3] Botinestean, Cristina 0000-0002-4038-3742 [2] Shokri, Sajad 0000-0003-3900-241X [3] Juge, Alexandre [4] Hannon, Shay [2] Whyte, Paul [3] Bolton, Declan Joseph 0000-0002-9037-1432 [2] Bourke, Paula 0000-0002-5607-8021 [3] Poojary, Mahesha Manjunatha 0000-0002-8212-364X [5] Tiwari, Brijesh Kumar 0000-0002-4834-6831 [2]

Affiliations

  1. [1] Sciensano (Belgium)
    2. [NORA names: Belgium; Europe, EU; OECD];
  2. [2] Teagasc - The Irish Agriculture and Food Development Authority
    3. [NORA names: Ireland; Europe, EU; OECD];
  3. [3] University College Dublin
    4. [NORA names: Ireland; Europe, EU; OECD];
  4. [4] Oniris
    5. [NORA names: France; Europe, EU; OECD];
  5. [5] University of Copenhagen
    6. [NORA names: KU University of Copenhagen; University; Denmark; Europe, EU; Nordic; OECD]

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.

Keywords

UV lamp, UV light, UV light device, UV-LED, acceptance, alterations, analysis, appearance, attributes, breast meat, changes, chicken, chicken breast meat, chicken meat, chicken samples, color, color liking, comparison, consumer perceptions, consumer perspective, consumer sensory analysis, consumers, conventional UV lamps, days, decreased overall acceptability, devices, diodes, effect, fresh chicken breast meat, fresh chicken meat, impact, impact of UV light, impacted quality attributes, lamp, levels, light, lighting devices, liking, lipid, lipid oxidation, meat, no effect, odor liking, overall acceptability, overall appearance, oxidation, pH, parameters, participants, perspective, protein, protein oxidation, quality, quality attributes, quality parameters, samples, sensory analysis, study, treatment, treatment samples

Funders

  • Teagasc - The Irish Agriculture and Food Development Authority

Data Provider: Digital Science

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