2025-07-072025-07-072018SANTOS, Júlia de Souza Lira et al. Effect of the UV‑C radiation on shelf life of vacuum‑packed refrigerated pirarucu (Arapaima gigas) fillets. Journal of Aquatic Food Product Technology, [s. l.], v. 27, n. 1, p. 48–60, 2018. DOI: 10.1080/10498850.2017.1402840. Disponível em: https://www.tandfonline.com/doi/full/10.1080/10498850.2017.1402840. Acesso em: 4 jul 2025.1049‑8850e- 1547‑0636https://www.tandfonline.com/doi/full/10.1080/10498850.2017.1402840The effect of Ultraviolet radiation type C (UV-C) radiation (0.100 ± 0.010 J/cm2) on shelf life of Arapaima gigas fillets stored at 4 ± 1°C for 18 days was investigated. The samples were analyzed for total aerobic mesophilic bacteria (TAMB) counts; total aerobic psychrotrophic bacteria (TAPB) counts; Enterobacteriaceae; purge loss; pH; lipid oxidation; total volatile bases (TVB-N); ammonia; biogenic amines (BAs); and L*, a*, and b* values. UV-C radiation increased (P < 0.05) the generation time of all bacterial groups evaluated, increasing the shelf life by 2 days. UV-C-treated fillets showed lower (P < 0.05) L* values, purge loss, pH, TVB-N, ammonia, and BAs levels than their control counterparts throughout the storage period. Moreover, UV-C treatment did not result (P > 0.05) in detrimental effects on lipid oxidation or a* and b* values. UV-C at 0.100 J/cm2 demonstrated a good potential for use in A. gigas fillets and, therefore, it could be applied at industrial scale.engAcesso RestritoFreshwater fishUltraviolet methodEmerging technologyBacterial growthHPLC-DADArtigo10.1080/10498850.2017.1402840