Preservative Potential of Essential Oil on Fish Fillet Quality and Shelf Life During Refrigerated Storage.

This study estimated the preservative potential of Dill essential oil (DEO, ) in terms of the quality and shelf life of (basa fish) fillets during cold storage. GC-MS analysis of DEO's chemical composition identified monoterpenes, including α-phellandrene (21.81%), d-limonene (18.54%), carvone (17.42%), and Dill ether (14.82%). DEO showed concentration-dependent antioxidant properties in the DPPH assay, with an IC50 of 48.3 ± 0.9 µg/mL (mean ± SE). Its antibacterial efficacy against various foodborne pathogens was evaluated using the resazurin turbidimetric microdilution method. Fish fillets were treated with DEO at 200, 2000, and 4000 ppm, and compared to the untreated control and 200 ppm butylhydroxytoluene (BHT)-treated groups. Physicochemical parameters, microbial growth, and sensory characteristics were assessed over a 15-day period at 2.5 °C ± 0.5 °C. Higher concentrations of DEO effectively preserved the pH, water-holding capacity, and color stability of the fillets. Microbial analysis showed that DEO, particularly at 4000 ppm, significantly inhibited the growth of aerobic bacteria, lactic acid bacteria, coliforms, and staphylococci compared with the control. Sensory evaluation revealed that DEO treatment, especially at 4000 ppm, maintained the odor, color, texture, and overall acceptability of fish fillets throughout storage. These results suggest that L. essential oil can serve as an effective natural preservative to enhance the quality and prolong the shelf life of refrigerated fish fillets.