Effet du marinage sur la conservation de l'anguille fumée

Abstract

he effect of marination on the shelf life of smoked eel (Anguilla anguilla) was investigated. The fish was hot smoked at 80 'C for 90 min and separated into two samples: Lot A was immersed in a solution containing 4% acetic acid, 4% lemon juice and 10% NaCl, then stored at 4 'C during 7 days. After the marination process, samples were transferred to a diluted solution, containing 2% acetic acid, and 2% NaCl. Lot B was directly immersed in the same diluted solution. Chemical (total volatile basic nitrogen), physical (pH), microbiological (Total viable count, coliforms, pathogen staphylocoques, sulphate reducing bacteria and salmonellas) and sensory analyses were performed on both lots during the storage. The marination reduced considerably the bacterial flora and permitted shelf life extension of both lots. Depending on the acetic acid and salt concentrations, the taste and aroma of the smoked eel were masked by the high acidity of lot A. According to sensory analyses the panellists have chosen lot B. TVB-N, pH and TVC values significantly increased during the storage, and were higher in lot B. Sensory analyses did not show unacceptable values up to 90 days of storage at 4 'C, but microbiological values showed unacceptable values after 7 and 10 weeks of storage for the B and A samples respectively.