Shelf-life of smoked eel fillets treated with chitosan or thyme oil

被引：27
作者：
El-Obeid, Tahra [1 ]
Yehia, Hany M. [2 ,3 ]
Sakkas, Hercules [4 ]
Lambrianidi, Louisa [5 ]
Tsiraki, Maria I. [5 ]
Savvaidis, Ioannis N. [1 ,5 ]
机构：
[1] Qatar Univ, Coll Hlth Sci, Human Nutr Dept, POB 2713, Doha, Qatar
[2] King Saud Univ, Coll Food & Agr Sci, Dept Food Sci & Nutr, Riyadh, Saudi Arabia
[3] Helwan Univ, Fac Home Econ, Dept Food Sci & Nutr, Helwan, Egypt
[4] Univ Ioannina, Sch Med, Lab Med Microbiol, GR-45110 Ioannina, Greece
[5] Univ Ioannina, Dept Chem, Lab Food Chem & Food Microbiol, GR-45110 Ioannina, Greece
来源：
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2018年 / 114卷
关键词：
Antimicrobials; Chitosan; Eel; Thyme; Smoked seafood; ANGUILLA-ANGUILLA FILLETS; MICROBIOLOGICAL PROPERTIES; FISH PRESERVATION; VACUUM; STORAGE; LAUREL; AIR;
D O I：
10.1016/j.ijbiomac.2018.03.125
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The present study examined the effect of natural antimicrobials: Chitosan, thyme oil and their combination, on the shelf-life of smoked eel fillets stored under vacuum packaging (VP) at 4 degrees C. Based on sensory odor data smoked eel fillets had a shelf-life of 35 (control), 42 (thyme treated and > 49 (thyme, chitosan-thyme treated) days. The thiobarbituric acid value (TBA) value of the control eel sample was significantly higher than the chitosan-thyme-treated eel samples. The use of chitosan singly, or in combination with thyme oil reduced lipid oxidation (TBA) of the smoked eel samples. A trimethylamine nitrogen (TMA-N) value of 10 mg N/100 g, could be suggested as an indication of smoked eel spoilage initiation. Control and treated eel reached total volatile basic nitrogen (TVB-N) values of 13.1-31.5 mg N/100 g below the maximum permissible level of TVB-N in fish and fishery products. Eel samples reached the value of 7.0 log cfu/g (Total Plate Count, TK) on days 35 (smoked) and 42 (thyme treated), whereas both chitosan and chitosan-thyme treated eel samples never reached this limit value. Results of our study show thyme or chitosan (singly, or in combination) inhibit the growth of mesophilic bacteria and extend the shelf-life of smoked eel. (C) 2018 Elsevier B.V. All rights reserved.
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页码：578 / 583
页数：6
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