Quality attributes of farmed eel (Anguilla anguilla) stored under air, vacuum and modified atmosphere packaging at 0°C

摘要: Abstract The shelf life of fresh eel in various packaging conditions atmospheric air, vacuum and modified atmosphere (MAP) (40% CO2, 30% N2 O2) at 0 °C was investigated. All raw samples received acceptable sensory scores during the first 11±1 days storage finally 18±1 MAP conditions. Using microbial quality indicators packed estimated to be more than 18, 28 34 days, respectively. main spoilage microorganisms under were lactic acid producing bacteria followed by Shewanella spp., pseudomonads, Enterobacteriaceae yeasts. Chemical data revealed that pH, ammonia, glucose lactate examinations might not useful for monitoring differences.