Development of essential oil-emulsion based coating and its preservative effects on common carp

Fish fillets are susceptible to microbial spoilage during chilled storage. Green consumerism promotes the development of biodegradable, recyclable and environmentally friendly food packaging. The study selected three essential oils (EOs), i.e. thyme, oregano pimento EO, with good antibacterial activity, develop an EO-emulsion based alginate coating. A stable coating effects could be prepared under optimized conditions homogenization (18,000 rpm, 3 min) EO/Tween-80 ratio (20:1, v/v). When loaded 1% EO-emulsion, showed a high-value sensory assessment. No effect was found on properties different temperatures (4 20 °C) pH (6, 7 8). Alginate coatings oregano, were applied for chill-stored carp fillets. All delayed change, decreased total volatile basic nitrogen viable count inhibited Pseudomonas sp., H2S-producing bacteria Enterobacteriaceae.