It can be seen (Table 2) that excellent and very good
grades (grades E and A) were scored during the first
5 days storage for control samples and during the
first 7 days of storage for A and B group samples.
Moderate grades (grade B) were obtained between
days 7 and 9 of storage for control group samples,
between days 9 and 11 of storage for A group samples
and after day 9 for B group samples. Unfit for sale
raw fish samples (grade C) were obtained after day 11
of storage for control and B group samples and after
13 days of storage for A group samples.
Acceptability scores for taste of cooked control, A
and B group samples stored in ice decreased with
time of cold storage (Table 3). The limit of acceptability
of taste was reached after 9 days for the
control bluefish samples and after 11 days for A and B
group samples. The storage life of fish is affected by
the initial microbial load of the fish and by the storage
temperature (Erkan et al. 2006). The shelf life of
treatment with 0.05 % oregano and/or thyme Asian
sea bass fish (Lates calcarifer) was found 33 days at
0–2 C (Harpaz et al. 2003).
Furthermore, Mahmoud et al. (2004) reported that
the dipping treatment of carp (Cyprinus carpio) fillets
in 1 % (carvacrol and thymol) mixture extended the
shelf-life of the product from 4 to 12 days at 5 C. The
application of MAP-essential oil and electrolyzed
NaCl solutions-essential oil has been previously
reported to extend the shelf life of sea bream
(Gime´nez et al. 2004; 2005; Goulas and Kontominas
2007), and carp fillets (Mahmoud et al. 2006a, b).