Preservative Effects of sp. Extract in Maintaining the Quality and Shelf Life of Refrigerated Pangas () Fillets.

Quality deterioration and alterations in the sensory parameters of the pangas fillet in refrigerated conditions are the relative causes of enzymatic and bacteriological effects. This experiment was conducted to analyze the impacts of sp. extracts (GE) on the storability of refrigerated pangas fillets for 15 days. The fillets were dipped into various concentrations (1%, 2%, and 3%) of GE. The control (without GE) and GE-treated fillets were kept at 4°C ± 1°C to determine chemical (pH, total volatile basic-nitrogen (TVB-N), free fatty acid (FFA), peroxide value (PV), and thiobarbituric acid reactive substances (TBARS)), bacteriological, and sensory attributes. Results showed that the pH, FFA, PV, TBARS, and TVB-N values of 2% GE-treated fillets had 6.92%, 1.57% oleic acid, 18.50 meq O/kg lipid, 0.84 mg MDA/kg, and 22.78 mg N/100 g, respectively, at Day 12th, which were significantly ( < 0.05) lowered compared to other GE-treated fillets. The maximum aerobic plate count was 7.15, 7.62, 7.45, and 7.11 log CFU/g at the 9th, 12th, 15th, and 12th days for control, 1%, 2%, and 3% GE-treated fillets, respectively. The sensory attributes indicated that 2% GE-treated fillets had better sensory characteristics, followed by 3% GE, 1% GE, and control fillets. The results stated that the control fillets got spoiled after 6th day, whereas 2% GE-treated fillets were consumable up to the 12th day of refrigerated storage. Based on the results, 2% GE enhanced the shelf life by 6 days more than the control fillets under refrigerated conditions and could be a treasured natural source of fish preservatives.