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Organoleptic, Chemical and Microbiological Changes in European Eel (Anguilla anguilla L.) During Storage: Skinned vs. Unskinned Fish held at 2C and 5C

Authors:

E. Mclean ,

Virginia Polytechnic Institute and State University Aquaculture Center Department of Fisheries and Wildlife Sciences, 156 Cheatham Hall, Blacksburg, VA 24061-0321 USA
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B. Ronsholdt,

Aalborg University, Sohngaardsholmsvej 57 DK-9000 Aalborg, Denmark
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R. Roesen Norgaard,

Heilsufrøðiliga Starvsstovan, Debesartrøð, F0-100 Tørshavn, Faeroe Islands
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C. Kjolby Jensen,

Aalborg University, Sohngaardsholmsvej 57 DK-9000 Aalborg, Denmark
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L. Jacobsen

Heilsufrøðiliga Starvsstovan, Debesartrøð, F0-100 Tørshavn, Faeroe Islands
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Abstract

Studies were undertaken to examine quality deterioration in stored skinned and unskinned fresh eels derived from a commercial recirculation facility. Fish samples were held at 2 and 5T for 18 days and examined sensorially, chemically and microbiologically. Oil content of experimental animals averaged 39.1%, that for dry matter was 47.8% and 12.1% and 0.69% for protein and ash content respectively. Trimethylamine-oxide (TMA-0) and trimethylamine (TMA) levels remained below detection limits(< 0.7 mg N 100 g-1 throughout the study. Shelf life was extended for both skinned and unskinned fish at the lowest temperature. By day 14 of the trial, differences (P < 0.05) were detected by sensorial evaluation for both temperatures evaluated and between skinned and unskinned animals. Increases (P < 0.05) were detected for TVB-N throughout storage with fish held at 5°C expressing higher levels (P < 0.05). Sample lipid oxidation increased throughout the study period. TBA was determined as a suitable variable for predicting overall impression of product quality. K1 value illustrated significant (P < 0.0001; R2 0.72) polynomial correlation with overall impression.
How to Cite: Mclean, E., Ronsholdt, B., Roesen Norgaard, R., Kjolby Jensen, C. and Jacobsen, L., 2003. Organoleptic, Chemical and Microbiological Changes in European Eel (Anguilla anguilla L.) During Storage: Skinned vs. Unskinned Fish held at 2C and 5C. International Journal of Recirculating Aquaculture, 4. DOI: http://doi.org/10.21061/ijra.v4i1.1381
Published on 01 Jun 2003.
Peer Reviewed

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