Effects of laurel and myrtle extracts on the sensory, chemical and microbiological properties of vacuum-packed and refrigerated European eel (Anguilla anguilla) fillets

Summary The effects of extracted natural antioxidant (laurel and myrtle) on the sensory, chemical (TVB‐N, TBARS, PV, FFA and pH) and microbiological (total viable count, psychrotrophic bacteria and Enterbacteriaceae counts) properties of vacuum‐packaged European eel (Anguilla anguilla) stored at 4 ±...

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Bibliographic Details
Published in:International journal of food science & technology 2014-03, Vol.49 (3), p.847-853
Main Authors: Ozogul, İlyas, Polat, Abdurrahman, Özogul, Yesim, Boga, Esmeray K., Ozogul, Fatih, Ayas, Deniz
Format: Article
Language:English
Subjects:
Antimicrobial
antioxidant
European eel
Food science
laurel
Microbiology
myrtle
Seafood
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Summary:Summary The effects of extracted natural antioxidant (laurel and myrtle) on the sensory, chemical (TVB‐N, TBARS, PV, FFA and pH) and microbiological (total viable count, psychrotrophic bacteria and Enterbacteriaceae counts) properties of vacuum‐packaged European eel (Anguilla anguilla) stored at 4 ± 1 °C were investigated. The TBARS values of myrtle were significantly lower than that of other groups. The peroxide value was low for European eel treated with myrtle and laurel extract. The FFA‐free fatty acid concentration increased from 0.44 (% oleic acid) (2.03) in the eel during 24 days of storage. The values of pH showed statistically significant (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.12374