The effect of myrtle (Myrtus communis L.) and laurel (Laurus nobilis L.) extract on sensory, chemical and microbiological quality of European eel (Anguilla anguilla L., 1758) fillets during refrigerated storage

In this study, natural antioxidants from myrtle (Myrtus communis) and laurel (Laurus nobilis) were produced using solvent extraction method. The effect of the natural antioxidant on sensory, chemical (TVB-N, TBA, PV, FFA, pH and fatty acids) and microbiological (TVC and total coliform count) changes of vacuum packaged eel fillets stored at 4oC for were investigated. The exract used resulted in significant reduction on TVB-N value (p<0.05). TBA value in fish fillets remained below 1.5 mg MA/kg for all group during storage periods. Laurel extract increased TBA value of fish fillets, whilst myrtle extract inhibited lipit oxidation of eel during storage. Peroxide value was below 8 meq/kg for all group. Initial FFA value was 0.44 (% oleic acid) and reached maximum level for control (2.03) at the end of the storage. The extract used mainly myrtle significantly reduced bacterial growth of fish fillets (p<0.05). The microbiological limit of 7 log cfu/g did not exceed in treated groups.