Abstract
Pangasius fillet has high demand in the international market due to its tender flesh, delicate taste and as an affordable substitute for cod and other more expensive white fishes. The preliminary study, it was found that the optimized condition for soaking was NaCl 1.32%, STPP 1.88%, and sorbitol 4.68% for 30 mins which give a significant effect (p<0.05) to the yield, water activity, pH, and improvement in the sensory of the treated fillet. However, the soaking itself was not contributed to the extension of shelf life. This study aimed to examine the effects of Pangasius fillet soaked in essential oil on the quality and shelf life with simulated storage similar to retail conditions. Lemongrass essential oil was showing the best result in improving the quality and shelf life of Pangasius fillet stored in refrigerated storage (0-4˚C). The addition of 0.2% lemongrass showed 7 days extension of shelf-life or longer compared to fillet without soaking and fillet soaking without essential oil. In addition, it also reduces the Total Volatile BasedNitrogen (TVB-N) content, improves the sensory quality (raw and cooked) of Pangasius fillet. Mint essential oil was showing the shelf-life extension (7 days longer) and sensory improvement at 0.3% concentration. However, the mint essential oil was not showing better TVB-N reduction in treated fillet compared to fillet soaking without essential oil. Therefore, it is recommended to incorporate 0.2% lemongrass essential oil for the Pangasius industry to extend the shelf life of Pangasius fillet followed with quality improvement
Highlights
Pangasius hypophthalmus or known as sutchi catfish, striped catfish, or tra fish is mainly produced in Vietnam (Phan et al, 2009)
Pangasius is largely accepted as an affordable substitute for cod and other more expensive white fishes and due to their good nutritional quality (Phan et al, 2009; Karl et al, 2010)
Based on the preliminary study, the optimum condition for Pangasius fillet was soaking for 30 mins with 1.32% NaCl, 1.88% sodium tripolyphosphate (STPP), and 4.68% sorbitol
Summary
Pangasius hypophthalmus or known as sutchi catfish, striped catfish, or tra fish is mainly produced in Vietnam (Phan et al, 2009). Frozen fillets and thawed fillets are the most popular Pangasius product sold in supermarkets and fresh markets in Western countries (Orban et al, 2008). Pangasius fillet has tender flesh, sweet taste, absence of fishy odour and spines, delicate flavour and firm texture when cooked. Pangasius is largely accepted as an affordable substitute for cod and other more expensive white fishes and due to their good nutritional quality (Phan et al, 2009; Karl et al, 2010). As a highly perishable food (Orban et al, 2008), extra attention should be given to prolong the shelf life of Pangasius fillet. Food antimicrobial agent is one of the chemicals added to prolong shelf life. Several questions about the safety of chemicals used for food preservation were raised due to the suspected negative effects on consumer’s health (Cassens, 1997)
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