Thymus vulgaris L. Essential Oil: Effect on Fatty Acids and Proteins Oxidation of Little Tuna (Euthynnus alletteratus) Minced during Refrigerated Storage

People are uncomfortable having their food chemically treated to boost its shelf life. Thus, Tunisian Thymus vulgaris Essential Oil (TVEO) were investigated in parallel with its capacity to limit fatty acids and proteins oxidation in tuna (Euthynnus alletteratus) minced during refrigeration storage (4°C). Our results revealed that for tuna preservation, the measured concentrations of PV, TBARS and TVB-N during different storage periods showed a good efficiency of this Essential Oil (EO) (3%) in limiting lipids and proteins oxidation of tuna flesh. Moreover, we observed increase in all batches which was significantly different (P< 0.05) with lots treated with TVEO were the most conserved comparing to the BHT. Overall outcomes suggest that TVEO use for tuna conservation could represent a promising strategy to improve the qualitative characteristics as well as the safety of seafood.