Desorption isotherms and thermodynamics properties of anchovy in natura and enzymatic modified paste

► Thermodynamic properties of fillets and enzymatic modified anchovy were evaluated. ► Enzymatic modification caused an increase in monolayer moisture and energy parameters. ► Enthalpy-entropy compensation showed that the process was controlled by the enthalpy. ► Pore size decreased with enzymatic modification of samples. ► All samples were in the limit of the region between micropores and mesopores.