Changes in pH (a), peroxide value (PV) (b), total volatile basic nitrogen (TVB-N) (c) and free fatty acid (FFA) (d) of coated fillets during storage (C: control, C-A: coated with CMC and sodium alginate, C-A-CEO 1 %: coated with CMC and sodium alginate containing 1 % CEO, C-A-CEO 1.5 %: coated with CMC and sodium alginate containing 1.5 % CEO)