EFFECTS OF CHITOSAN ON COLOR, SENSORY AND MICROBIOLOGICAL PROPERTIES OF EUROPEAN EEL (ANGUILLA ANGUILLA) FILLETS DURING REFRIGERATED STORAGE
Article first published online: 11 APR 2012
© 2012 Wiley Periodicals, Inc.
Journal of Food Processing and Preservation
Volume 37, Issue 5, pages 766–771, October 2013
How to Cite
KÜÇÜKGÜLMEZ, A., YANAR, Y., GERÇEK, G., GÜLNAZ, O. and CELIK, M. (2013), EFFECTS OF CHITOSAN ON COLOR, SENSORY AND MICROBIOLOGICAL PROPERTIES OF EUROPEAN EEL (ANGUILLA ANGUILLA) FILLETS DURING REFRIGERATED STORAGE. Journal of Food Processing and Preservation, 37: 766–771. doi: 10.1111/j.1745-4549.2012.00701.x
- Issue published online: 10 OCT 2013
- Article first published online: 11 APR 2012
- Accepted for Publication February 19, 2012
In this study, the effects of chitosan extracted from Metapenaeus stebbingi shells and commercial chitosan (CC) on color, sensory and microbiological properties of European eel (Anguilla anguilla) during refrigerated storage (4 ± 1C) were examined. The control and treated fillet samples were analyzed periodically for color (L*, a* and b*), sensory and microbiological (total viable count) characteristics. Both chitosans had no significant effect on L*, b*, chroma, hue and whiteness values of the European eel fillets during storage (P > 0.05). However, a* value was determined higher in control group in the last days of storage (P < 0.05), and the development of total bacteria was slower in fillets containing chitosan compared with control group. The results indicated that both chitosans improved the quality characteristics of eel fillets and extended the shelf life during the refrigerated storage, which was supported by the results of sensory and microbial analyses.
There is an increasing interest in food additives nowadays. Chitosan draws attention as a preservative substance in food industry because of its antioxidant and antimicrobial properties. This study investigated the effects of chitosan extracted from shrimp shells discarded in Turkey and also the commercial chitosan on color, sensory and microbiological properties of European eel, a highly perishable food, during refrigerated storage. These findings can be well utilized by researchers as well as manufacturers in the long-term storage of fish and fish products.