Quality attributes of farmed eel (Anguilla anguilla) stored under air, vacuum and modified atmosphere packaging at 0 °C
John Arkoudelos, Nikolaos Stamatis and Fotis Samaras
Food Microbiology, Volume 24, Issues 7-8, October-December 2007, Pages 728-735
2007
บทคัดย่อ
The shelf life of fresh eel in various packaging conditions of atmospheric air, vacuum and modified atmosphere packaging (MAP) (40% CO2, 30% N2 and 30% O2) at 0 °C was investigated. All raw eel samples received acceptable sensory scores during the first 11±1 days of storage in atmospheric air, 11±1 days of storage in vacuum and finally 18±1 days of storage in MAP conditions. Using the microbial quality indicators the shelf life of eel packed in air, vacuum and MAP was estimated to be more than 18, 28 and 34 days, respectively. The main spoilage microorganisms under MAP conditions were lactic acid producing bacteria followed by Shewanella spp., pseudomonads, Enterobacteriaceae and yeasts. Chemical data revealed that pH, ammonia, glucose and lactate examinations might not be useful for monitoring eel quality differences.