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

• Published in: International journal of biological macromolecules 2018-07, Vol.114, p.578-583
• Main Authors: El-Obeid, Tahra, Yehia, Hany M., Sakkas, Hercules, Lambrianidi, Louisa, Tsiraki, Maria I., Savvaidis, Ioannis N.
• Format: Article
• Language: English
• Subjects: Antimicrobials; Chitosan; Eel; Smoked seafood; Thyme
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2018.03.125

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°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 10mgN/100g, could be suggested as an indication of smoked eel spoilage initiation. Control and treated eel reached total volatile basic nitrogen (TVB-N) values of 13.1–31.5mgN/100g below the maximum permissible level of TVB-N in fish and fishery products. Eel samples reached the value of 7.0logcfu/g (Total Plate Count, TPC) 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.