Effet de l'addition du thym, du laurier et du romarin sur la conservation de l'anguille fumée

Abstract

The effect of thyme (Thymus vulgaris), rosemary (Rosmarinus officinalis) and laurel (Laurus nobilis) addition on the improvement of the smoked eel (Anguilla anguilla) shelf life was investigated. Chemical, microbiological and sensory analyses were performed and compared to the control during 5 weeks of storage at 4°C .The addition of thyme reduced the total viable count bacteria (TVC), the total volatile basic nitrogen, the fat oxidation and has enhanced the smoked eel favour and odour. Samples treated with thyme were appreciated by the panellists. Rosemary treatment has the most antioxidant effect and has reduced considerably fat oxidation, but samples treated with rosemary were less appreciated by the panellists. Laurel addition has no effect on the microbiological, physical, and chemical parameters. But it has improved the sensory characteristics, and samples treated with laurel were the most appreciated by the panellists.