Effects of guava (Psidium guajava) leaf extract on the quality of striped catfish (Pangasianodon hypophthalmus) fillets during frozen storage

Abstract

This study aimed to investigate the effects of guava (Psidium guajava) leaf extract on the quality of striped catfish (Pangasianodon hypophthalmus) fillets during 18 months of frozen storage (-20±2°C). The study included three treatments, soaking striped catfish fillets in cold tap water as a control treatment, in 5.04 µg/mL Psidium guajava extract and in 313 µg/mL Psidium guajava extract. The samples were stored for 18 months and sampling was done at 0, 1, 3, 6, 9, 12 and 18 months. Evaluated parameters included total viable count (TVC), physicochemical parameters (water holding capacity (WHC), total volatile basic nitrogen (TVB-N), peroxide value (PV), thiobarbituric acid reactive substances (TBARs), moisture and pH), sensory properties and colour measurement. Results showed that striped catfish fillets treated with Psidium guajava extract reduced lipid oxidation inhibited bacteria growth, and enhanced sensory properties compared to untreated samples. In addition, treatment of Psidium guajava extract did not affect the pH, moisture, WHC, TVB-N and colour of fillets during frozen storage. Based on the total viable count, physicochemical parameters and sensory quality, it can be concluded that striped catfish fillets untreated or treated with Psidium guajava (5.04 and 313 µg/mL) extracts can be used for up to 18 months.