Investigation of effect of thymol, carvacrol, alpha terpineol and eugenol on vacuum packaged anchovy fillets during refrigerated storage

In the present study, the antioxidant and antibacterial effects of thymol, eugenol, alpha-terpineol and carvacrol on vacuum packeged anchovy (Engraulis encrasicholus) fillets during refrigerated storage (3±1oC) were investigated. The sensory results showed that the shelf-life of the fish were 5 days for control group, 15 days for group treated with alpha-terpineol and carvacrol, and 19 days for group treated with thymol and eugenol. At the limit of the acceptability, TVB-N value was 34.90 mg/100g at 5 days for control group, 29.27 and 33.44 mg/100g at 15 days for group treated with alpha-terpineol and carvacrol, and 43.09 mg/100g for group treated with thymol at 19 days. Significant changes in TBA and peroxide value (PV) were observed during storage periods, whilst application of carvacrol, eugenol and alfa terpineol in fish fillets resulted in lower TBA and PV concentrations. Initial free fatty acid (FFA) value was found as 2.18% (% oleic acid). The highest free fatty acid value was found for group treated with alpha-terpineol, although group treated with thymol was generally had the lowest FFA values. The main amines presented in anchovy muscle were putrescine, trimethylamine, cadaverine and dopamine, respectively. Phenolic compounds inhibited biogenic amines accumulation in fish fillets, although group treated with thymol and eugenol at 5 days and group treated with carvacrol at 12 days had higher histamine content than control group. Total viable count increased with storage time and the highest microbial growth was observed for control group. Groups treated with thymol and eugenol had the lowest microbial load. As a result, thymol followed by eugenol had strongest the antioxidant and antibacterial activity on anchovy fillets.