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

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