Quality characteristics of European eel fillets coated with carboxymethyl cellulose (CMC) enriched with oregano essential oil (OEO) during cold storage were studied for 16 days. OEO was incorporated into the CMC coating at levels from 0 to 1.5% (v/v).
 
Microbiological (total viable count and psychrophilic count), physicochemical (total volatile basic nitrogen, trimethylamine nitrogen, pH, peroxide value, thiobarbituric acid), and sensory attributes (color, brightness, odor, texture and overall acceptability) were analyzed for the investigated fillets. The Gas Chromatography Mass Spectrum data showed that thymol was the dominant component in OEO. CMC coating with 1.5% OEO delayed deterioration and inhibited significantly (p < 0.05) bacterial growth of the stored fillet samples for 16 days at 4°C. Meanwhile control sample was acceptable only for 4 days at same temperature. Therefore, enrichment of carboxymethyl cellulose coating with OEO could extend the shelf life of fresh European eel (Anguilla anguilla) fillets and can be used as an effective alternative preservation method.