| The 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... |
