Enhancing the Quality of Striped Catfish (Pangasius hypophthalmus) Fillet: A Synergistic Effect of Microwave Treatment and Gelatin-Lemongrass Essential Oil Coatings

This study investigated a novel approach to enhance the quality of striped catfish fillets. A combination of microwave treatment and edible coatings enriched with lemongrass essential oil was employed. The fillets were immersed in the coating solution and then treated with various microwave powers (100, 300, and 500 watts) for 2 min, followed by storage at 4 °C for 15 days. The results demonstrated that the combination of these treatments significantly (p < 0.05) inhibited protease activity, reduced microbial growth, and delayed lipid oxidation in the later storage periods. The treatments effectively maintained the pH and color of the fillets, although the P50 treatment resulted in more significant reductions in hardness compared to others. Fish gelatin and agar-based coatings provided a biodegradable barrier, while microwave treatment effectively inactivated microorganisms and enzymes. This synergistic approach significantly preserved the quality of striped catfish fillets, demonstrating its potential to improve the quality and safety of fish products.