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The influences of garlic and ginger essential oil coating on the quality of turbot (Psetta maxima) fillets during storage were investigated. Total viable count (TVC), total volatile basic nitrogen (TVB-N) , pH and texture profile were measured to evaluate the preservative effect of essential oil coating on turbot fillets. The results suggested that the treatment group revealed an obvious preservative effect, and the best was garlic essential oil coating, resulting in an extension of shelf-life by 4 days. Meanwhile, changes of TVC, TVB-N, pH and texture profile of turbot fillets were significantly reduced by essential oil treatment compared to the control group. The essential oil coating showed a significant inhibitory effect on the bacteria propagation and slowed down the protein degradation, thus prolonged the shelf-life of turbot fillets during refrigeration.

Effects of gelatin combined with essential oils coating on storage quality of turbot (Psetta maxima) fillets