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المؤلفElObeid, Tahra
المؤلفYehia, Hany M.
المؤلفSakkas, Hercules
المؤلفLambrianidi, Louisa
المؤلفI. Tsiraki, Maria
المؤلفSavvaidis, Ioannis N.
تاريخ الإتاحة2018-04-04T10:09:08Z
تاريخ النشر2018-03-22
اسم المنشورInternational Journal of Biological Macromolecules
المعرّفhttp://dx.doi.org/10.1016/j.ijbiomac.2018.03.125
الرقم المعياري الدولي للكتاب0141-8130
معرّف المصادر الموحدhttp://hdl.handle.net/10576/6515
الملخصThe 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.
راعي المشروعDeanship of Scientific Research at King Saud University
اللغةen
الناشرElsevier
الموضوعAntimicrobials
Chitosan
Eel
Thyme
Seafood
العنوانShelf-life of smoked eel fillets treated with chitosan or thyme oil
النوعArticle
ESSN1879-0003
dc.accessType Open Access


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