Effect of using thyme essentional oil on the quality of anchovy storaged at cold conditions

The effect of Origanum vulgare L.subsp. hirtum essantial oil on the shelf life of beheaded and gutted anchovy was investigated in this study. No treatment (control group) and treatment (%0.01 w/v Origanum vulgare L.subsp. hirtum essantial oil-experimental group) anchovies were packed with locking refrigerator bag and bag?s lock were closed firmly. Ancovy packs were stored under refrigeration (4±1oC) for a storage period. Fishes chemical, sensorial and microbiological analyses were investigated for up to 16 days.At the beginning of the storage, the pH value was 6.09 ± 0.03 for anchovies and reached to 6.83 ± 0.02 after 16 days of storage. In the analysis; the initial TVB-N value was determined as 2.470±0.045 mg N/100g, TVB-N values of control group and the experimental group exceed the limit value (35 mg N/100g) by the end of the 8 (38.643±0.538 mg N/100g), 16 days 38.010±0.702 mg N/100g), respectively.Total Mesophilic aerobic bacteria, total psychrophilic aerobic bacteria, Total Coliform, E.coli, S.aureus, yeast and mold counts of fish were determined. Initially; The numbers of total mesophilic and psychrophilic aerobic bacteria of fish were found at very low; 2.12±0.085 log10 cfu/g, 2.457±0.076 log10 cfu/g, respectively. These values exceed the limit numbers after 8 days in terms of control group, 16 days in terms of experimental group.Sensorial puan of Control group was 2.85±0.00 in the sixth day, experimental group?s puan was 2.78±0.05 in the twelveth day of storage. In these days, the two groups were evaluated ?unacceptable?. Anchovy which were headed and gutted, was treated with thyme essentional can be consumed safely until sixth and fourteenth day, respectively.According to results; Origanum was available for sensory aspects on the anchovies, Origanum vulgare L.subsp. hirtum essential oil was effective on the extending shelf life of anchovy shelf life at the 40C storage were determined.