Effects of <i>Phyllanthus amarus</i> and <i>Euphorbia hirta</i> Dip Treatments on the Protection of Striped Catfish (<i>Pangasianodon hypophthalmus</i>) Fillets against Spoilage during Ice Storage

This study was conducted to evaluate the effects of herbal extracts on quality striped catfish (Pangasianodon hypophthalmus) fillets throughout storage period. Quality changes during ice were studied after dip treatments in aqueous solutions ethanolic extract Phyllanthus amarus (0.02% and 0.04%, w/v) or Euphorbia hirta (0.06% 0.02%, w/v). The control (dipped tap water) treated fish samples analyzed periodically for total viable counts (TVC), peroxide value, physicochemical parameters (pH, texture), sensory properties. Results indicated that Pseudomonas spp. Listeria monocytogenes absent raw fillets, reflecting safety materials regarding specific spoilage psychrotrophic pathogenic microorganisms. Fish dipped 0.04% P. solution displayed lower TVC values (4.76 log10 CFU/g) initial period compared treatment with E. extracts. Dip water containing significantly reduced primary lipid oxidation samples. In conclusion, 0.06% effective maintain a good prolong their shelf life up 8 days under storage.