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EFFECTS OF CHITOSAN ON COLOR, SENSORY AND MICROBIOLOGICAL PROPERTIES OF EUROPEAN EEL ( ANGUILLA ANGUILLA ) FILLETS DURING REFRIGERATED STORAGE

2012; Wiley; Volume: 37; Issue: 5 Linguagem: Inglês

10.1111/j.1745-4549.2012.00701.x

1745-4549

Aygül Küçükgülmez, Yasemen Yanar, Gözde Gerçek, Osman Gülnaz, Mehmet Çelik,

Aquaculture Nutrition and Growth

Journal of Food Processing and PreservationVolume 37, Issue 5 p. 766-771 Original Article EFFECTS OF CHITOSAN ON COLOR, SENSORY AND MICROBIOLOGICAL PROPERTIES OF EUROPEAN EEL (ANGUILLA ANGUILLA) FILLETS DURING REFRIGERATED STORAGE AYGÜL KÜÇÜKGÜLMEZ, Corresponding Author AYGÜL KÜÇÜKGÜLMEZ Department of Fishing and Fish Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey TEL: +90-322-338-6646; FAX: +90-322-338-6439; EMAIL: [email protected]Search for more papers by this authorYASEMEN YANAR, YASEMEN YANAR Department of Fishing and Fish Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, TurkeySearch for more papers by this authorGÖZDE GERÇEK, GÖZDE GERÇEK Department of Fishing and Fish Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, TurkeySearch for more papers by this authorOSMAN GÜLNAZ, OSMAN GÜLNAZ Faculty of Education, Cukurova University, Adana, TurkeySearch for more papers by this authorMEHMET CELIK, MEHMET CELIK Department of Fishing and Fish Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, TurkeySearch for more papers by this author AYGÜL KÜÇÜKGÜLMEZ, Corresponding Author AYGÜL KÜÇÜKGÜLMEZ Department of Fishing and Fish Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey TEL: +90-322-338-6646; FAX: +90-322-338-6439; EMAIL: [email protected]Search for more papers by this authorYASEMEN YANAR, YASEMEN YANAR Department of Fishing and Fish Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, TurkeySearch for more papers by this authorGÖZDE GERÇEK, GÖZDE GERÇEK Department of Fishing and Fish Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, TurkeySearch for more papers by this authorOSMAN GÜLNAZ, OSMAN GÜLNAZ Faculty of Education, Cukurova University, Adana, TurkeySearch for more papers by this authorMEHMET CELIK, MEHMET CELIK Department of Fishing and Fish Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, TurkeySearch for more papers by this author First published: 11 April 2012 https://doi.org/10.1111/j.1745-4549.2012.00701.xCitations: 11Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract ABSTRACT 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. PRACTICAL APPLICATIONS 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. REFERENCES AHN, C.B. and LEE, E.H. 1992. Utilization of chitin prepared from the shellfish crust. 2. 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