Effect of anchovy by-product protein coating incorporated with thyme essential oil on the shelf life of anchovy (Engraulis encrasicolus L.) fillets

Abstract

The effects of anchovy by-product protein coatings incorporated with thyme essential oil (TEO) on the shelf life of anchovy (Engraulis encrasicolus L.) fillets stored at 4 +/- 1 A degrees C were investigated. We grouped fillets in three categories: untreated fillets, fillets treated in coating solution alone, and fillets treated in coating solution containing 1.5% TEO and analyzed on 0, 3, 6, and 9 days of storage. It was observed that the total volatile basic nitrogen (TVB-N) and pH of all the fillet groups increased under cold storage conditions; however, this increase was much slow in both the coated anchovy fillets. Both coating applications slowed down the lipid oxidation but the coating containing TEO exhibited better effect than coating alone. The coating application alone or with essential oil had limited effect on microbial growth but positively affected the sensory quality. These results revealed that anchovy by-product protein coating mixed with TEO may prolong anchovy fillets' shelf life stored under cold condition.