Antimicrobial activity of edible film incorporated with essential oils to preserve dried fish (Decapterus maruadsi)

Antimicrobial activity of whey protein edible film incorporated with essential oils (cinnamon oil, clove oil, anise oil, turmeric oil, guava leaf oil, nutmeg oil and lime oil) at 2%, 4% and 6% (vol/vol) against major molds (Aspergillus flavus, Penicillium sp.) and bacteria (Staphylococcus aureus) found on dried fish (Decapterus maruadsi) were investigated using circular discs of edible film. Zones of inhibition were measured after an incubation period. The film containing anise oil was the most effective against mold than the other essential oils (P 0.05). Storage tests were carried out for the dried fish packaged with edible film containing 4% and 6% (v/v) of anise oil stored at 30 °C for 28 days. This was found to extend the shelf life of the dried fish for up to 21 days. In addition, the fillets (3 cm x 2 cm) of the dried fish coated with 4% and 6% of anise oil were fried in vegetable oil for 1 - 2 min for the sensory test. Results from the sensory test showed that panelists were unable to detect the flavour and aroma differences between the control dried fish samples and those treated with 4% anise oil but a difference was detected for 6% anise oil. These findings illustrated that the shelf life of the dried fish could be extended using edible film with incorporated essential oils.