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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

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dc.contributor.authorMclean, E.en
dc.contributor.authorRonsholdt, B.en
dc.contributor.authorRoesen Norgaard, R.en
dc.contributor.authorKjolby Jensen, C.en
dc.contributor.authorJacobsen, L.en
dc.contributor.editorSmith, Stephen Allenen
dc.date.accessioned2019-06-25T16:55:08Zen
dc.date.available2019-06-25T16:55:08Zen
dc.date.issued2003-06-01en
dc.description.abstractStudies 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.en
dc.format.extent20 pagesen
dc.format.extent2.47 MBen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationMclean, 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.v4i1.1381en
dc.identifier.doihttps://doi.org/10.21061/ijra.v4i1.1381en
dc.identifier.eissn2572-9160en
dc.identifier.issn1547-917Xen
dc.identifier.issue1en
dc.identifier.urihttp://hdl.handle.net/10919/90594en
dc.identifier.volume4en
dc.language.isoenen
dc.publisherCommercial Fish and Shellfish Technologies Program, Virginia Techen
dc.rightsIn Copyrighten
dc.rights.holderCommercial Fish and Shellfish Technologies Program, Virginia Techen
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectSkinned vs. Unskinned Fishen
dc.subjectRecirculating Aquacultureen
dc.titleOrganoleptic, Chemical and Microbiological Changes in European Eel (Anguilla anguilla L.) During Storage: Skinned vs. Unskinned Fish held at 2C and 5Cen
dc.title.serialInternational Journal of Recirculating Aquacultureen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten

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