Investigation of antimicrobial and antioxidant effects of french lavender (Lavandula stoechas) and lemon balm (Melissa officinalis L.) plant extracts on anchovy (Engraulis encrasicolus) fillets

In the present study, sensory, chemical and microbiological changes in vacuum packaged anchovy fillets treated with french lavender and lemon balm at doses of 1% at 2±1 ºC were investigated during 11 days of storage. According to sensory results, the shelf life of control was 7 days, whilst application of french lavender and lemon balm extract on anchovy fillets resulted in higher shelf-life (9 days). Fish treated with french lavender extract had lower TVB-N content than other groups. During storage periods, PV and TBA content of all fish samples were below 6 meq O2/kg and 0.3 MA/kg, respectively. French lavender and lemon balm extract resulted in significant decreases in FFA content of fish at 7 and 9 days of storage. Putrescine, cadaverine, spermine, spermidine, serotonin, tyramine and dopamine were main amines in anchovy fillets. Application of french lavender extract on fish fillets generally suppressed amine accumulation. The highest histamine accumulation was observed in control group at the end of the storage periods, with corresponding value of 20.85 mg/100 g. Microbial growth was the highest in control group followed by fish treated with lemon balm extract. When fish was unacceptable by pannelist, total viable count, total Enterobacteriaceae and lactic acid bacteria counts were below 6.7, 5.5 and 5.1 log cfu/g. Study results showed that treatment of fish with french lavender and lemon balm at doses of 1% increased shelf life for 2 day and keep fish quality.