Quality Changes of European Eel (Anguilla anguilla) Stored Under Refrigerated Conditions at 2±1°C

Yıl 2023, Cilt: 12 Sayı: 1, 70 - 79, 22.03.2023

İsmail Yüksel Genç Ergi Bahrioğlu

https://doi.org/10.33714/masteb.1217900

Öz

This study aims to determine microbiological, sensory and color changes of whole European eel (Anguilla anguilla) aerobically stored at 2.00±1.00°C for 19 days. Samples were analyzed with periodical intervals in terms of Total Mesophilic Aerobic Bacteria (TMAB), Total Psychrophilic Aerobic Bacteria (TPAB), Psedumonas sp. and Lactic Acid Bacteria (LAB). For the sensory analysis, samples were evaluated to describe the changes in skin color and mucus, eyes shape and clarity, texture and odor. Description of color changes consisted of L*, a*, b*, ∆E, chroma and hue angle during the storage period. The count of TMAB, TPAB, Pseudomonas sp. and LAB were found to be 1.53±0.08; 1.08±0.12; 1.15±0.21 and 1.15±0.21 log cfu/g, respectively. Significant differences were not found for the first 2 days of the storage for any microbiological parameters (p>0.05). At the end of the storage time, the counts of microorganisms were significantly increased (p<0.05) and reached 8.08±0.65; 7.56±0.08; 7.53±0.76; 2.80±0.14 log cfu/g, respectively. In terms of sensory changes whole European eel samples were resulted unacceptable for consumption after 13 days of storage with an 8.20±0.83 sensory score while 9.75±0.95 was the highest score for the samples on day 19th. The changes in the color of the samples were significant on the first and 5th days of storage (p<0.05). ∆E, L* and b* values were significantly increased (p<0.05) while chroma and a values were decreased on day 5. Overall results for this study are proving that Pseudomonas sp. could be the indicator microorganism that could be used to determine the shelf life of European eel together with the sensory analysis, linear correlation with storage time was not obtained for ∆E or any other color parameters and whole European eel could be stored at 2.00°C for 13 days based on sensory and microbiological quality changes.

Anahtar Kelimeler

Anguilla anguilla, European eel, Seafood, Quality

Teşekkür

Authors acknowledge the members of Eğirdir Fisheries Faculty who participated to the sensory assessment sessions.

Kaynakça

• Arkoudelos, J., Stamatis, N., & Samaras, F. (2007). Quality attributes of farmed eel (Anguilla anguilla) stored under air, vacuum and modified atmosphere packaging at 0°C. Food Microbiology, 24(7), 728–735. https://doi.org/10.1016/j.fm.2007.03.008
• Ashie, I. N. A., Smith, J. P., Simpson, B. K., & Haard, N. F. (1996). Spoilage and shelf‐life extension of fresh fish and shellfish. Critical Reviews in Food Science and Nutrition, 36(1-2), 87-121. http://doi.org/10.1080/10408399609527720
• Baklori, C., Tsironi, T., & Taoukis, P. (2012). Predictive modelling of the shelf life of smoked fish. Proceedings of 6th Central European Congress on Food. Serbia. p. 387.
• Boziaris, I. S., Parlapani, F. F., & DeWitt, C. A. M. (2021). High pressure processing at ultra-low temperatures: Inactivation of foodborne bacterial pathogens and quality changes in frozen fish fillets. Innovative Food Science & Emerging Technologies, 74, 102811. https://doi.org/10.1016/j.ifset.2021.102811
• Cavaco, T., Figueira, A. C., González-Domínguez, R., Sayago, A., & Fernández-Recamales, Á. (2021). Evolution of physicochemical parameters during the thermal-based production of Água-mel, a traditional Portuguese honey-related food product. Molecules, 27(1), 57. https://doi.org/10.3390/molecules27010057
• Choulitoudi, E., Ganiari, S., Tsironi, T., Ntzimani, A., Tsimogiannis, D., Taoukis, P., et al. (2017). Edible coating enriched with rosemary extracts to enhance oxidative and microbial stability of smoked eel fillets. Food Packaging and Shelf Life, 12, 107–113. https://doi.org/10.1016/j.fpsl.2017.04.009
• Connel, J. J. (1995). Control of fish quality (4th ed.). Fishing News Books Limited.
• Dalgaard, P. (1995). Qualitative and quantitative characterization of spoilage bacteria from packed fish. International Journal of Food Microbiology, 26(3), 319-333. https://doi.org/10.1016/0168-1605(94)00137-U
• El-Gendy, N. S., Hamdy, A., & Abu Amr, S. S. (2014). An investigation of biodiesel production from wastes of seafood restaurants. International Journal of Biomaterials, 2014, 609624. https://doi.org/10.1155/2014/609624
• El-Obeid, T., Yehia, H. M., Sakkas, H., Lambrianidi, L., Tsiraki, M. I., & Savvaidis, I. N. (2018). Shelf-life of smoked eel fillets treated with chitosan or thyme oil. International Journal of Biological Macromolecules, 114, 578–583. https://doi.org/10.1016/j.ijbiomac.2018.03.125
• Erkmen, O., & Bozoglu, T. F. (2016). Food preservation by combination of techniques (Hurdle technology). In Erkmen, O., & Bozoglu, T. F. (Eds.), Food microbiology: Principles into practice (pp. 171-185). John Wiley & Sons, Ltd. https://doi.org/10.1002/9781119237860.ch35
• Esteves, E., Guerra, L., & Aníbal, J. (2021). Effects of vacuum and modified atmosphere packaging on the quality and shelf-life of gray triggerfish (Balistes capriscus) fillets. Foods, 10(2), 250. https://doi.org/10.3390/foods10020250
• Giannakourou, M. C., Stavropoulou, N., Tsironi, T., Lougovois, V., Kyrana, V., Konteles, S. J., & Sinanoglou, V. J. (2023). Application of hurdle technology for the shelf life extension of European eel (Anguilla anguilla) fillets. Aquaculture and Fisheries, 8(4), 393-402. https://doi.org/10.1016/j.aaf.2020.10.003
• Giannakourou, M. C., Tsironi, T., Thanou, I., Tsagri, A. M., Katsavou, E., Lougovois, V., Kyrana, V., Kasapidis, G., & Sinanoglou, V. J. (2019). Shelf life extension and improvement of the nutritional value of fish fillets through osmotic treatment based on the sustainable use of Rosa damascena distillation by-products. Foods, 8, 421. https://doi.org/10.3390/foods8090421
• Gomez-Limia, L., Cobas, N. & Martínez, S. (2021). Proximate composition, fatty acid profile and total amino acid contents in samples of the European eel (Anguilla anguilla) of different weights. International Journal of Gastronomy and Food Science, 25, 100364. https://doi.org/10.1016/j.ijgfs.2021.100364
• Gunathilake, K. D. P. P., Ranaweera, K. K. D. S., & Rupasinghe, H. P. V. (2019). Response surface optimization for recovery of polyphenols and carotenoids from leaves of Centella asiatica using an ethanol‐based solvent system. Food Science & Nutrition, 7(2), 528-536. https://doi.org/10.1002/fsn3.832
• Haard, N. (2002). The role of enzymes in determining seafood color, flavor and texture. In Bremner, H. A. (Ed.), Safety and quality issues in fish processing (pp. 220-253). Woodhead Publishing Ltd.
• Hassoun, A., & Karoui, R. (2017). Quality evaluation of fish and other seafood by traditional and nondestructive instrumental methods: Advantages and limitations. Critical Reviews in Food Science and Nutrition, 57(9), 1976–1998. https://doi.org/10.1080/10408398.2015.1047926
• Heinsbroek, L. T. N., Van Hooff, P. L., Swinkels, W., Tanck, M. W. T., Schrama, J. W., & Verreth, J. A. J. (2007). Effects of feed composition on life history developments in feed intake, metabolism, growth and body composition of European eel, Anguilla anguilla. Aquaculture, 267(1-4), 175–187. https://doi.org/10.1016/j.aquaculture.2007.03.028
• ICMSF (International Commission on Microbiological Specifications for Food). (1986) Microorganisms in foods 2: Sampling for microbiological analysis: Principles and specific applications. 2nd ed. Toronto: University of Toronto Press.
• Illikoud, N., Gohier, R., Werner, D., Barrachina, C., Roche, D., Jaffrès, E., & Zagorec, M. (2019). Transcriptome and volatilome analysis during growth of Brochothrix thermosphacta in food: Role of food substrate and strain specificity for the expression of spoilage functions. Frontiers in Microbiology, 10, 2527. https://doi.org/10.3389/fmicb.2019.02527
• Islami, S. N. E., Faisal, M., Akter, M., Reza, M. S., & Kamal, M. (2015). Comparative shelf life study of whole fish and fillets of cultured striped catfish (Pangasianodon hypophthalmus) during ice storage condition. Research in Agriculture Livestock and Fisheries, 2(1), 177-183. https://doi.org/10.3329/ralf.v2i1.23056
• Karki, R., Oey, I., Bremer, P., Leong, S. Y., & Silcock, P. (2023). Effect of pulsed electric fields (PEF) pre-treatment on the quality of sous vide (SV) Processed beef short ribs and optimisation of PEF and SV process parameters using multiple polynomial regression model. Food and Bioprocess Technology, 16, 216-231. https://doi.org/10.1007/s11947-022-02932-y
• Küçükgülmez, A., Yanar, Y., Gerçek, G., Gülnaz, O., & 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(5), 766–771. https://doi.org/10.1111/j.1745-4549.2012.00701.x
• Lambrianidi, L., Savvaidis, I. N., Tsiraki, M. I., & El-Obeid, T. (2019). Chitosan and oregano oil treatments, individually or in combination, used to increase the shelf life of vacuum-packaged, refrigerated European eel (Anguilla anguilla) fillets. Journal of Food Protection, 82(8), 1369–1376. https://doi.org/10.4315/0362-028x.jfp-19-050
• Larsson, P., Hamrin, S., & Okla, L. (1990). Fat content as a factor inducing migratory behavior in the eel (Anguilla anguilla L.) to the Sargasso Sea. Naturwissenschaften, 77, 488-490. https://doi.org/10.1007/BF01135929
• Lupatsch, I., Kissil, G. Wm., & Sklan, D. (2003). Comparison of energy and protein efficiency among three fish species: gilthead seabream (Sparus aurata), European seabass (Dicentrarchus labrax) and white grouper (Epinephelus aeneus): energy expenditure for protein and lipid deposition. Aquaculture, 225, 175-189. https://doi.org/10.1016/S0044-8486(03)00288-6
• Mchazime, I., & Kapute, F. (2018). Sensory and nutrient quality of wild captured Oreochromis shiranus (Boulenger, 1897) stored at ambient temperature. International Food Research Journal, 24(1), 127-132.
• Oliveira, A. C. M., & Balaban, M. O. (2006). Comparison of a colorimeter with a machine vision system in measuring color of Gulf of Mexico sturgeon fillets. Applied Engineering in Agriculture, 22(4), 583-587. https://doi.org/10.13031/2013.21211
• Özogul, I., Polat, A., Özogul, Y., Boga, E. K., Özogul, F., & Ayas, D. (2014). Effects of laurel and myrtle extracts on the sensory, chemical and microbiological properties of vacuum-packed and refrigerated European eel (Anguilla anguilla) fillets. International Journal of Food Science & Technology, 49(3), 847–853. https://doi.org/10.1111/ijfs.12374
• Özogul, Y., Özogul, F., & Gökbulut, C. (2006). Quality assessment of wild European eel (Anguilla anguilla) stored in ice. Food Chemistry, 95, 458-465. https://doi.org/10.1016/j.foodchem.2005.01.025
• Özogul, Y., Özyurt, G., Özogul, F., Kuley, E., & Polat, A. (2005). Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods. Food Chemistry, 92(4), 745–751. https://doi.org/10.1016/j.foodchem.2004.08.035
• Parian, A. M., & Mullin, G. E. (2016). Fish consumption and health. Nutrition in Clinical Practice, 31(4), 562–565. https://doi.org/10.1177/0884533616651069
• Pike, C., Crook, V. & Gollock, M. (2020). Anguilla anguilla. The IUCN Red List of Threatened Species 2020: e.T60344A152845178. https://doi.org/10.2305/IUCN.UK.2020-2.RLTS.T60344A152845178.en
• Righton, D., Westerberg, H., Feunteun, E., Økland, F., Gargan, P., Amilhat, E., Metcalfe J., Lobon-Cervia, J., Sjöberg,N., Simon, J., Acou, A., Vedor, M., Walker, A., Trancart, T., Brämick, U., & Aarestrup, K. (2016). Empirical observations of the spawning migration of European eels: The long and dangerous road to the Sargasso Sea. Science Advances, 2(10), e1501694. https://doi.org/10.1126/sciadv.1501694
• Saito, H., Kurogi, H., Chow, S., & Mochioka, N. (2015). Variation of lipids and fatty acids of the Japanese freshwater eel, Anguilla japonica, during spawning migration. Journal of Oleo Science, 64(6), 603-616. https://doi.org/10.5650/jos.ess14293
• Sallam, K. I. (2008). Effect of marinating process on the microbiological quality of Pacific saury (Cololabis saira) during vacuum‐packaged storage at 4°C. International Journal of Food Science & Technology, 43(2), 220-228. https://doi:10.1111/j.1365-2621.2006.01421.x
• Scherer, R., Augusti, P. R., Bochi, V. C., Steffens, C., Fries, L. L. M., Daniel, A. P., Kubota, E. H., Neto, J. R., & Emanuelli, T. (2006). Chemical and microbiological quality of grass carp (Ctenopharyngodon idella) slaughtered by different methods. Food Chemistry, 99(1), 136-142. https://doi.org/10.1016/j.foodchem.2005.06.048
• Schreckenbach, K., Knosche, R., & Ebert, K. (2001). Nutrient and energy content of freshwater fishes. Journal of Applied Ichthyology, 17, 142-144.
• Setiady, D., Lin, M., Younce, F., & Rasco, B. A. (2007). Incorporation of minced trout (Oncorhynchus mykiss) into egg‐based noodles. Journal of Food Processing and Preservation, 31(4), 480-491.
• Shabani, F., Beli, E., & Rexhepi, A. (2019). Sensory freshness assessment of ice stored rainbow trout (Oncorhynchus mykiss). Turkish Journal of Agriculture-Food Science and Technology, 7(10), 1597-1602. https://doi.org/10.24925/turjaf.v7i10.1597-1602.2635
• Tsoukalas, D., Kendler, S., Lerfall, J., & Jakobsen, A. N. (2022). The effect of fishing season and storage conditions on the quality of European plaice (Pleuronectes platessa). LWT, 170, 114083. https://doi.org/10.1016/j.lwt.2022.114083
• Tunçelli, İ. C., Özden, Ö., & Erkan, N. (2022). Seasonal differences in lipid and fatty acid composition of European eels (Anguilla anguilla, Linnaeus 1758) from Orontes River, Türkiye. Aquatic Sciences and Engineering, 37(3), 169-174. https://doi.org/10.26650/ASE202221110462
• Ünal Şengör, G. F., Balaban, M. O., Topaloğlu, B., Ayvaz, Z., Ceylan, Z., & Doğruyol, H. (2018). Color assessment by different techniques of gilthead seabream (Sparus aurata) during cold storage. Food Science and Technology, 39, 696-703. https://doi.org/10.1590/fst.02018
• van Ginneken, V. J., & Maes, G. E. (2005). The European eel (Anguilla anguilla, Linnaeus), its lifecycle, evolution and reproduction: A literature review. Reviews in Fish Biology and Fisheries, 15, 367-398. https://doi.org/10.1007/s11160-006-0005-8
• van Ginneken, V. J. T., De Vries, E., & Verheij, E. (2018). The lipid composition and biochemistry of the migrating European eel (Anguilla anguilla L.): A LCMS-study following a lipidomics based systems biology approach. Advances in Biochemistry and Biotechnology, 3, 165.
• Wade, N., & Glencross, B. (2011). Optimising external colour in farmed Crustaceans, using Penaeus monodon as a model species. The Australian Seafood Cooperative Research Centre, Project no 2011/731.
• Yanar, Y., Küçükgülmez, A., Gökçin, M., Gelibolu, S., & Dikel, Ç. (2013). Antioxidant effects of chitosan in European eel (Anguilla anguilla L.) fillets during refrigerated storage. CyTA - Journal of Food, 11(4), 328–333. https://doi.org/10.1080/19476337.2013.764548