Effect of anchovy by-product protein coating incorporated with thyme essential oil on the shelf life of anchovy ( L.) fillets.

The effects of anchovy by-product protein coatings incorporated with thyme essential oil (TEO) on the shelf life of anchovy ( L.) fillets stored at 4 ± 1 °C were investigated. We grouped fillets in three categories: untreated fillets, fillets treated in coating solution alone, and fillets treated in coating solution containing 1.

Properties and Antioxidant Capacity of Anchovy () By-Product Protein Films Containing Thyme Essential Oil.

In this study, some properties and antioxidant capacity of anchovy () by-product protein films with added 0.5, 1.0 and 1.