The Effects of Coating and Zataria multiflora Boiss Essential Oil on Chemical Attributes of Silver Carp Fillet Stored at 4°C

The effects of Z. multiflora essential oil and coating on fresh silver carp fillets during storage at 4°C were evaluated in present study. Treatments included the following: A (control samples, without coating and EO), E1 (treated samples with 0.2% EO), E2 (treated samples with 0.4% EO), C (coated samples), E1C (treated by coating and 0.2% EO) and E2C (treated by coating and 0.4% EO). The initial pH, TVB-N, PV and TBA content was 6.67, 7.75 mg N/100 g, 1.03 meq O2/kg and 0.19 mg/kg, respectively. Both treatments and storage at 4°C has significant (P 0.05) effects on aforementioned factors. Z. multiflora Boiss essential oil and coating were effective in retarding the production of primary and secondary lipid oxidation and microbiological activity.