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

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Standard

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. / Soro, Arturo B.; Botinestean, Cristina; Shokri, Sajad; Juge, Alexandre; Hannon, Shay; Whyte, Paul; Bolton, Declan J.; Bourke, Paula; Poojary, Mahesha M.; Tiwari, Brijesh K.

I: Food Chemistry, Bind 434, 137397, 2024.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Soro, AB, Botinestean, C, Shokri, S, Juge, A, Hannon, S, Whyte, P, Bolton, DJ, Bourke, P, Poojary, MM & Tiwari, BK 2024, '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, bind 434, 137397. https://doi.org/10.1016/j.foodchem.2023.137397

APA

Soro, A. B., Botinestean, C., Shokri, S., Juge, A., Hannon, S., Whyte, P., Bolton, D. J., Bourke, P., Poojary, M. M., & Tiwari, B. K. (2024). 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, 434, [137397]. https://doi.org/10.1016/j.foodchem.2023.137397

Vancouver

Soro AB, Botinestean C, Shokri S, Juge A, Hannon S, Whyte P o.a. 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. 2024;434. 137397. https://doi.org/10.1016/j.foodchem.2023.137397

Author

Soro, Arturo B. ; Botinestean, Cristina ; Shokri, Sajad ; Juge, Alexandre ; Hannon, Shay ; Whyte, Paul ; Bolton, Declan J. ; Bourke, Paula ; Poojary, Mahesha M. ; Tiwari, Brijesh K. / 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. I: Food Chemistry. 2024 ; Bind 434.

Bibtex

@article{56e78dac0f3e4655b8f4504068bc4f5a,
title = "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",
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 = "Chicken meat, Food quality, Lipid oxidation, Protein oxidation, Sensory, UV lamp, UV-LED",
author = "Soro, {Arturo B.} and Cristina Botinestean and Sajad Shokri and Alexandre Juge and Shay Hannon and Paul Whyte and Bolton, {Declan J.} and Paula Bourke and Poojary, {Mahesha M.} and Tiwari, {Brijesh K.}",
note = "Publisher Copyright: {\textcopyright} 2023 Elsevier Ltd",
year = "2024",
doi = "10.1016/j.foodchem.2023.137397",
language = "English",
volume = "434",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - 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

AU - Soro, Arturo B.

AU - Botinestean, Cristina

AU - Shokri, Sajad

AU - Juge, Alexandre

AU - Hannon, Shay

AU - Whyte, Paul

AU - Bolton, Declan J.

AU - Bourke, Paula

AU - Poojary, Mahesha M.

AU - Tiwari, Brijesh K.

N1 - Publisher Copyright: © 2023 Elsevier Ltd

PY - 2024

Y1 - 2024

N2 - 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.

AB - 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.

KW - Chicken meat

KW - Food quality

KW - Lipid oxidation

KW - Protein oxidation

KW - Sensory

KW - UV lamp

KW - UV-LED

U2 - 10.1016/j.foodchem.2023.137397

DO - 10.1016/j.foodchem.2023.137397

M3 - Journal article

C2 - 37725840

AN - SCOPUS:85171455011

VL - 434

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

M1 - 137397

ER -

ID: 372325218