Abstract:
Effect of dip treatment in Moringa oleifera (Lam) leaf
extract (MOL) on the quality and shelf life of
vacuum packed Pangasianodon hypophthalmus fillets
was evaluated during chilled storage at 2 ± 1°C. The
control (untreated) and treated groups with 5%
(v/v) and 10% (v/v) Moringa oleifera leaf extract
(MOL) were examined periodically at 0, 3, 6, 9, 12,
15, 18 days during chilled storage until rejection by
sensory, physicochemical and microbiological methods.
The study revealed that the Moringa oleifera
extract is a good source of phenolic compounds with
significant antioxidant potential. The total phenolic
content was found to be 183.75 mg GAE 100 g-1.
MOL was found to have high antioxidant potential.
The pH and TBA values of control group were
significantly higher (p<0.05) than treated groups.
Among the treated samples 10% treatment showed
the lowest value. Moringa oleifera leaf extract was
also found to have strong antimicrobial potential
which could retain the quality attributes of fillets
during the storage time. The dip treatment with 5
and 10% MOL improved the shelf life of fillets by
6 days compared to control under vacuum packed
condition. In microbiological view point this treatment
can be effectively used as a safe biopreservative
to extend the shelf life of vacuum
packed pangasius fillets under chilled condition
without any adverse effect on the sensory acceptance
of the treated fillets.
