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AuthorElObeid, Tahra
AuthorYehia, Hany M.
AuthorSakkas, Hercules
AuthorLambrianidi, Louisa
AuthorI. Tsiraki, Maria
AuthorSavvaidis, Ioannis N.
Available date2018-04-04T10:09:08Z
Publication Date2018-03-22
Publication NameInternational Journal of Biological Macromoleculesen_US
Identifierhttp://dx.doi.org/10.1016/j.ijbiomac.2018.03.125
ISSN0141-8130
URIhttp://hdl.handle.net/10576/6515
AbstractThe 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 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,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.
SponsorDeanship of Scientific Research at King Saud University
Languageen
PublisherElsevier
SubjectAntimicrobials
SubjectChitosan
SubjectEel
SubjectThyme
SubjectSeafood
TitleShelf-life of smoked eel fillets treated with chitosan or thyme oil
TypeArticle
dc.identifier.essn 1879-0003


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