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Organoleptic, chemical and microbiological changes in European eel (Anguilla anguilla L.) during storage: skinned versus unskinned fish held at 2 and 5°C

E. McLean, B. Rønsholdt, R. Roesen Nørgaard, C. Kjølby Jensen, L. Jacobsen
Volume 4, June 2003


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 5 oC 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. TMA-O and 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 oC 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.