Antioxidant effects of chitosan in European eel (Anguilla anguillaL.) fillets during refrigerated storage

Abstract

In this study, the effects of chitosan extracted from Metapenaeus stebbingi shells and commercial chitosan on lipid oxidation of European eel (Anguilla anguilla L.) during refrigerated storage (þ48C) were examined. The control and treated fillet samples were analyzed periodically for pH value, free fatty acid (FFA), thiobarbituric acid (TBA) number, and peroxide value (PV). The results indicated that both chitosans significantly reduced FFA content, TBA number, and PV (P 5 0.05). It was concluded that 10 g/L of extracted chitosan solution was the optimal concentration for extending the shelf life of eel fillets.Keywords: antioxidant effect; chitosan; eel; storage En este estudio, se analizaron los efectos del chitosa´n [o quitosano] extraı´do de conchas de Metapenaeus stebbingi y del chitosa´n comercial en la oxidacio´n de los lı´pidos de anguilas europeas (Anguilla anguilla L.) durante su almacenamiento refrigerado (a 7 48 C). Perio´dicamente se analizaron las muestras de filetes de control y las de filetes tratados con chitosa´n en relacio´n a sus valores de pH, de a´cidos grasos libres (AGL), de a´cido tiobarbitu´rico (ATB) y para sus valores de pero´xido (VP). Los resultados indican que las dos variantes de chitosa´n mostraron una reduccio´n del contenido de a´cidos grasos libres (AGL), de la concentracio´n de a´cido tiobarbitu´rico (ATB) y del valor de pero´xido (VP) (P 5 0,05). La concentracio´n ó ptima para alargar la vida u´til de los filetes de anguila fue de 10 g/L de solucio´n de chitosa´n extraı´do.

Heavy metal risk assessment of European eels ( Anguilla anguilla, Linnaeus, 1758) from the Asi (Orontes) River, Turkey

“…Yanar et al. (2013) reported the lipid content in eels from Akyatan Lagoon (Turkey) to average 23.21 g/100 g while the value for protein content is given with 15.50 g/100 g. Overall our results indicate that lipid and protein values (Figure 1) are consistent with other findings analyzing A . anguilla in Turkey.…”

“…The Cd, Pb and As concentrations in the samples were found to be below the detection limits in data are given in Table 3. Yanar et al (2013) reported the lipid content in eels from Akyatan Lagoon (Turkey) to average 23.21 g/100 g while the value for protein TA B L E 2 Morphometric characteristics (sampling months, sample size, average wet total weights and total lengths) of Anguilla anguilla Linnaneus 1758 (n total = 154) content is given with 15.50 g/100 g. Overall our results indicate that lipid and protein values (Figure 1) are consistent with other findings analyzing A. anguilla in Turkey. Olgunoğlu, (2010) reported average lipid contents of 20.65 g/100 g, while Ersoy (2011) identified average protein levels with 11.9 g/100 g. In a comparable study on heavy metal residues in eels in Great Britain, Edwards et al (1999) confirms our findings that mercury content in eel muscle tissue did not correlate well with body weight or height (R 2 = .4) but did somewhat with fish length (R 2 = .63).…”

Innovative Seafood Preservation Technologies: Recent Developments

“…To maintain the color, quality and texture of the product stored at 4 °C, fresh shrimp were soaked in the additives for up to 48 h. The treatment at pH 8, which involved 0.25% of CSWK combined with 1% of NaHCO 3 and 2.5% NaCl, proved to be the optimal condition that led to weight gain and a cooking yield that was as high as ~18% and ~14%, respectively. Yanar et al [ 121 ] reported that commercially obtained CS or chitosan produced from Metapenaeus stebbingi shells was successfully used as a coating of refrigerated European eel. In fact, both chitosan additives significantly reduced the level of free fatty acid (FFA), PV and TBA.…”

Recent Developments in Seafood Packaging Technologies

“…Ch containing TEO resulted in a higher level of inhibition of psychrotrophic bacteria and LAB in shrimp than OEO. Yanar et al [ 210 ] tested commercial Ch or chitosan produced from Metapenaeus stebbingi shells and reported that both treatments significantly reduced the level of FFA, TBA and PV in refrigerated European eel. Mohan et al [ 206 ] evaluated the effect of Ch edible coating (1% and 2%) on the quality characteristics of filleted Indian oil sardines during chilled storage.…”