The effect of Ocimum basilicum L. essential oils toward quality of Oreochromis niloticus fillet in the cold storage

Abstract

Abstract. The aims of this study were to determine the effect of Ocimum basilicum L. essential oils on the quality of Oreochromis niloticus fillet during cold storage by examining the physical, chemical, and microbiological treatments, respectively. The research was conducted using the complete random design of factorial consisting of 2 factors: (i) the variation of O. basilicum essential oils treatment; without essential oils, 0.025%, 0.05%, and 0.075%; (ii) the duration of fish storage: 0, 3, and 6 days. The observed parameters were: the physical freshness of fish, total volatile base (TVB), pH, water value, total plate count, and organoleptic test. The data were analyzed by determining the treatment effect on all variables and Duncan’s multiple range test (DMRT) on the level of 5%. The results showed that, based on the physical, the control fillet deteriorated on the third day. In contrast, the fillet added with O. basilicum essential oils deteriorated over six days. Based on the TVB test, the control fillet and fillet treated with 0.075% of O. basilicum essential oils deteriorated over six days. Fillet treated with 0.025% and 0.05% of O. basilicum essential oils still fresh in six days. The highest increase in water value was in the control fillet. Based on the microbiological test, the addition of O. basilicum essential oils reduced the bacterial number, so the fillet was still fresh on the third day.