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The ultraviolet-C light-emitting diode (UVC-LED) application has grown for animal-origin product preservation and shelf-life extension. This technology exhibits a high lifetime, mercury absence, and no heating requirements. The mechanism of bacterial inactivation is based on direct DNA damage, affecting transcription and cell replication. However, UVC-LED can lead to quality losses for the treated food product, including undesirable color and texture alterations and oxidative stress. Therefore, we described in this chapter an optimized methodology for applying UVC-LED in chicken breast and fish fillets to improve decontamination and extend shelf-life regarding total aerobic viable bacteria and critical physicochemical characteristics, such as instrumental color, texture, and lipid oxidation.

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UVC-LED Application in Chicken and Fish-Based Products

  • 章节

  • 发表日期：

    2026年

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  • Yago A. A. Bernardo,
  • Carlos Adam Conte-Junior

摘要

The ultraviolet-C light-emitting diode (UVC-LED) application has grown for animal-origin product preservation and shelf-life extension. This technology exhibits a high lifetime, mercury absence, and no heating requirements. The mechanism of bacterial inactivation is based on direct DNA damage, affecting transcription and cell replication. However, UVC-LED can lead to quality losses for the treated food product, including undesirable color and texture alterations and oxidative stress. Therefore, we described in this chapter an optimized methodology for applying UVC-LED in chicken breast and fish fillets to improve decontamination and extend shelf-life regarding total aerobic viable bacteria and critical physicochemical characteristics, such as instrumental color, texture, and lipid oxidation.