Effect of phyllanthus amarus schum et thonn and euphorbia hirta l extracts on the quality of striped catfish (pangasianodon hypophthalmus) fillets during iced storage

VIETNAM NATIONAL UNIVERSITY OF ARICULTURE HOANG THI DUNG EFFECT OF PHYLLANTHUS AMARUS SCHUM ET THONN AND EUPHORBIA HIRTA L EXTRACTS ON THE QUALITY OF STRIPED CATFISH (PANGASIANODON HYPOPHTHALMUS) FILLETS DURING ICED STORAGE Major: Food technology Student code: 24180550 Supervisors: DR Tran Minh Phu DR Pham Kim Dang PROF Marie-Louise Scippo AGRICULTURAL UNIVERSITY PRESS - 2017 DECLARATION I hereby declare that the data and results of the research in my thesis are honest The work contained in this thesis has not been submitted to meet requirements for the award of any other degrees or diploma in any educational institution To the best of my knowledge and belief, the thesis contains no material previously published or written by another person, except where due reference is made in the text of the thesis I hereby declare that, all the help to carry out of my thesis were thanked and the cited information in this thesis has been written clearly the sources Hanoi, May 10th, 2017 Master candidate Hoang Thi Dung i ACKNOWLEDGEMENTS Foremost, I would like to express my deep gratitude to my supervisor Dr Tran Minh Phu, Prof Marie-Louise Scippo and Dr Pham Kim Dang for their supervision, useful advices, continuous guidance and suggestion throughout the study period and significant contribution to the planning and writing of the thesis also their friendly encouragement to complete this thesis I am grateful to Research and Teaching Higher Education Academy – Committee on Development Cooperation (ARES – CCD) for awarding the scholarship grant I also give my thanks to Dr Nguyen Thi Thanh Thuy for her guidance and helping during study I also take this opportunity to thank to the Department of Aquatic Nutrition and Products Processing, College of Aquaculture and Fisheries, Can Tho University that offered facilities and technical assistances to successful completion of my study I would like to offer a big thanks to Mrs Nguyen Le Anh Dao for her enthusiasm, good advices, teaching me useful laboratory skills My sincere thanks also are sent to my friends, my classmates, especially, special thanks to my juniors Pham Thanh Son, Huynh Thi Kim Duyen, Truong Minh Khang, Phan Nguyen Tuong Vy for their assistance in the experimental parts of this thesis Last but not least, I am deeply grateful to my parents, my elder sister and my grandfather for their love, support and inspiration This successful result could not be obtained without their encouragement Hanoi, May 10th, 2017 Master candidate Hoang Thi Dung ii TABLE OF CONTENTS Declaration i Acknowledgements ii Table of contents iii List of abbreviation v List of tables vi List of figures vii Thesis abstract viii Chapter Introduction 1.1 Introduction 1.2 Objectives 1.2.1 General objective .2 1.2.2 Specific objectives Chapter Literature review 2.1 Introduction of striped catfish 2.1.1 Biological properties 2.1.2 Nutritional properties 2.2 Changes in fish during cold preservation 2.2.1 Biochemical changes during cold preservation .6 2.2.2 Microbiological changes during cold preservation 2.3 Methods used in striped catfish preservation 10 2.3.1 Low temperature storage 10 2.3.2 Packaging technologies combined with low temperature storage 11 2.3.3 The use of chemical preservation 12 2.3.4 The use of chitosan as a natural preservative combined with frozen 13 2.3.5 Smoking process 13 2.4 Generality about phyllanthus amarus schum et thonn and euphorbia hirta l 14 2.4.1 Phyllanthus amarus Schum et Thonn 14 2.4.2 Euphorbia hirta L .17 iii 2.5 Current research in applicaion of natural antioxidant compounds in fish presservation 20 Chapter Materials and methods 22 3.1 Materials 22 3.1.1 Materials 22 3.1.2 Study period .22 3.1.3 Equipment 22 3.2 Research contents 23 3.3 Methods 23 3.3.1 Experimental design 23 3.3.2 Samplings 24 3.3.3 Analytical methods 24 3.3.4 Statistical analysis 31 Chapter Results and discussions .32 4.1 Proximate composition of striped catfish fillets used in the dip experiments 32 4.2 Temperature .32 4.3 Effect of P amarus and E hirta extracts on the change of total viable counts 33 4.4 Effect of P amarus and E hirta extracts on the change of ph 34 4.5 Effect of P amarus and E hirta extracts on the change of total volatile basic nitrogen 36 4.6 Effect of P amarus and E hirta extracts on the changes of peroxide value 37 4.7 Effect of P amarus and E hirta extracts on the changes of thiobarbituric acid reactive substances 39 4.8 Effect of P amarus and E hirta extracts on the change of texture 39 4.9 Effect of P amarus and E hirta extracts on the change of water holding capacity .41 4.10 Effect of P amarus and E hirta extracts on the change of sensory properties 42 Chapter Conclusions and recommendations 44 5.1 Conclusions 44 5.2 Recommendations 44 Literature cited 45 Appendixes .53 iv LIST OF ABBREVIATION Acronym Abbreviations AOAC Association of Official Analytical Chemists DHA Docosahexaenoic acid DMA Dimethylamine DPPH 2,2-diphenyl-2-picrylhydrazyl EO Essential oil EPA Eicosapentaenoic acid FA Formaldehyde IC50 The half maximal inhibitory concentration MAP Modified atmosphere packaging MIC Minimum inhibitory concentration MUFA Monounsaturated fatty acids OD Optical density PUFA Polyunsaturated fatty acids PV Peroxide value QIM Quality index method SFA Saturated fatty acids TBARS Thiobarbituric acid reactive substances TMA Trimethylamine TMAO Trimethylamine oxide TVB-N Total volatile basic nitrogen TVC Total viable counts WHC Water holding capacity v LIST OF TABLES Table 2.1 Proximate compositions of striped catfish fillets Table 2.2 Amino acid compositions of the Tra and the Basa catfish fillets in the Mekong River Delta (dry matter basis, %) Table 2.3 Fatty acid components (% total fatty acids) of Tra fillets Table 2.4 Minerals in striped catfish fillets from Vietnam sold in Italy Table 2.5 Bacterial spoilage compounds found in Pangasius 10 Table 2.6 Phytochemicals presented in Phyllanthus amarus 15 Table 4.1 Proximate composition of striped catfish fillets 32 Table 4.2 The temperature of striped catfish fillets during iced storage (oC) 33 Table 4.3 Changes in pH of striped catfish fillets during iced storage 35 vi LIST OF FIGURES Fig 2.1 P.amarus (left) and E.hirta (right) plants 14 Fig.4.1 Changes in total viable count of striped catfish fillets during iced storage, P amarus extract treatment (left) and E hirta treatment (right) 33 Fig.4.2 Changes in TVB-N of striped catfish fillets during iced storage, P amarus treatment (left) and E hirta treatment (right) 36 Fig.4.3 Changes in PV values of striped catfish fillets during iced storage, P amarus treatment (left) and E hirta treatment (right) 38 Fig.4.4 Changes in OD value of striped catfish fillets during iced storage, P amarus treatment (left) and E hirta treatment (right) 39 Fig.4.5 Changes in texture property of striped catfish fillets during iced storage, P amarus treatment (left) and E hirta treatment (right) 40 Fig.4.6 Changes in WHC of striped catfish fillets during iced storage, P amarus treatment (left) and E hirta treatment (right) 41 Fig.4.7 Changes in sensory of striped catfish fillets during iced storage, P amarus treatment (left) and E hirta treatment (right) 42 vii THESIS ABSTRACT Master candidate: Hoang Thi Dung Thesis title: Effect of Phyllanthus amarus Schum et Thonn and Euphorbia hirta L extracts on the quality of striped catfish (Pangasianodon hypophthalmus) fillets during iced storage Major: Food Technology Code: 24180550 Educational organization: Vietnam National University of Agriculture (VNUA) Research Objectives The objective of this study is to evaluate the changes of striped catfish fillets quality in iced storage under treatment of Phyllanthus amarus Schum et Thonn and Euphorbia hirta L extracts through parameters such as total viable counts, biochemical (peroxide value, thiobarbituric acid reactive substances, total volatile basic nitrogen), physicochemical parameters (pH, texture, water holding capacity) and sensory properties Materials and Methods - Materials: Striped catfish fillets (80-100 g) were obtained from striped catfish processing company Phyllanthus amarus Schum et Thonn and Euphorbia hirta L extracts were obtained from College of Natural Science, Can Tho University - Methods The striped catfish fillets were given dip treatments in P amarus (0.02% and 004%, weight/volume) and E hirta (0.06% and 0.2%, weight/volume) extract solutions (4°C) and in tap water as a control, respectively for 30 Fish fillets were stored with fish and ice ratio of 1:1 in weight The effect of these extract solutions on TVC, PV, TBARS, TVB-N, pH, texture, WHC and sensory properties of striped catfish fillets during iced storage was periodically investigated for 16 days - Analytical methods The sensory quality of striped catfish fillets was evaluated using the quality index method (QIM) (Sveinsdottir et al., 2003); the taste of cooked fillet samples was scored using a nine-point scale (Simeonidou, 1997); total viable viii counts were determined according to the AOAC Official Method (AOAC, 2002); the texture was determined using a texture analyzer; WHC was determined on fish fillets using the centrifugation method described by (Ofstad et al., 1993); pH was measured using a digital pH meter; TVB-N was measured following the method described by Velho (2001); peroxide values were determined according to the spectrophotometric ferric thiocyanate method of Hornero-Méndez et al (2001); TBARS values were determined according to the method described by Ke & Woyewoda, 1979; the moisture, ash, protein, lipid contents were determined according to the AOAC Official Method 942.03 (AOAC, 2016) Main findings and conclusions The extracts of P amarus and E.hirta could be applied and used to enhance the iced storage of striped catfish fillets The self life of the fillets could be prolonged until 12 days when the fillets were treated with 0.04% of P amarus and 0.06% of E hirta - P amarus and E hirta extracts obviously inhibited the formation of primary lipid oxidation and could retain their good quality characteristics in terms of sensory assessment in striped catfish fillets after iced storage time - The group of 0.04% P amarus extract showed the antimicrobial capacity and reduced the pH values during the initial storage period whereas E hirta extract did not present those properties - Both of plant extract dip treatments did not affect the TVB-N, texture, WHC of striped catfish fillets compared to the control group ix WHC 95% Confidence Interval for Mean Subset for alpha = 0.05 N Mean Std Deviation Std Error Lower Bound Upper Bound 93.3783 3.84696 1.57052 89.3412 97.4155 93.3783 0.02% 93.0483 2.56537 1.04731 90.3561 95.7405 93.0483 0.04% 92.5550 1.94013 79206 90.5190 94.5910 92.5550 Total 18 92.9939 2.74164 64621 91.6305 94.3573 876 92.1217 2.81412 1.14886 89.1684 95.0749 92.1217 0.02% 93.7467 4.73729 1.93399 88.7752 98.7182 93.7467 0.04% 92.4883 4.18480 1.70844 88.0967 96.8800 92.4883 Total 18 92.7856 3.82012 90041 90.8859 94.6853 765 96.0233 1.72585 70457 94.2122 97.8345 96.0233 0.02% 97.1767 1.16180 47430 95.9574 98.3959 0.04% 93.9750 1.56614 63937 92.3314 95.6186 93.9750 Total 18 95.7250 1.96227 46251 94.7492 96.7008 078 96.8600 92865 37912 95.8854 97.8346 96.8600 0.02% 95.2983 3.26078 1.33121 91.8764 98.7203 95.2983 0.04% 95.1267 1.40169 57224 93.6557 96.5977 95.1267 Total 18 95.7617 2.14537 50567 94.6948 96.8285 357 96.7550 76683 31306 95.9503 97.5597 96.7550 0.02% 95.9233 1.07006 43685 94.8004 97.0463 95.9233 0.04% 96.0383 1.18344 48314 94.7964 97.2803 96.0383 Total 18 96.2389 1.03199 24324 95.7257 96.7521 361 D0 0% D4 0% D8 0% D12 0% D16 0% Means for groups in homogeneous subsets are displayed 62 96.0233 97.1767 402 TVB-N 95% Confidence Interval for Mean N D0 D4 D8 D12 D16 Mean Std Deviation Std Error Lower Bound Subset for alpha = 0.05 Upper Bound 0% 12.7433 1.05867 43220 11.6323 13.8543 12.7433 0.02% 12.8167 74045 30229 12.0396 13.5937 12.8167 0.04% 13.1483 1.22197 49887 11.8660 14.4307 13.1483 Total 18 12.9028 98130 23129 12.4148 13.3908 777 0% 12.6183 77957 31826 11.8002 13.4364 12.6183 0.02% 13.0067 64230 26222 12.3326 13.6807 13.0067 0.04% 12.5333 51271 20931 11.9953 13.0714 12.5333 Total 18 12.7194 64988 15318 12.3963 13.0426 442 0% 13.0883 75399 30781 12.2971 13.8796 13.0883 0.02% 12.5367 59038 24102 11.9171 13.1562 12.5367 0.04% 13.1250 28034 11445 12.8308 13.4192 13.1250 Total 18 12.9167 60788 14328 12.6144 13.2190 213 0% 13.9717 93333 38103 12.9922 14.9511 13.9717 0.02% 12.8600 1.08663 44361 11.7197 14.0003 12.8600 0.04% 14.1250 91871 37506 13.1609 15.0891 14.1250 Total 18 13.6522 1.09002 25692 13.1102 14.1943 098 0% 14.2150 58824 24015 13.5977 14.8323 14.2150 0.02% 13.5717 65086 26571 12.8886 14.2547 13.5717 0.04% 15.0067 1.10083 44941 13.8514 16.1619 Total 18 14.2644 97338 22943 13.7804 14.7485 Means for groups in homogeneous subsets are displayed 63 14.2150 15.0067 380 242 TVC N D0 D4 D8 Mean Std Deviation Std Error 95% Confidence Interval for Subset for alpha = Mean 0.05 Lower Bound Upper Bound 0% 5.2251 42927 19198 4.6920 5.7581 5.2251 0.02% 5.3051 14163 06334 5.1292 5.4809 5.3051 0.04% 4.4854 28755 14377 4.0279 4.9430 4.4854 Total 14 5.0423 46560 12444 4.7735 5.3111 1.000 0% 5.2934 08899 03980 5.1829 5.4039 5.2934 0.02% 5.1837 23432 09566 4.9378 5.4296 5.1837 0.04% 4.7646 24043 09815 4.5123 5.0169 4.7646 Total 17 5.0681 30434 07381 4.9116 5.2245 1.000 0% 5.2944 57196 28598 4.3843 6.2045 5.2944 0.02% 4.9386 51165 22882 4.3033 5.5739 4.9386 0.04% 4.8868 29431 12015 4.5779 5.1957 4.8868 Total 15 5.0128 45526 11755 4.7607 5.2649 370 6.6885 18805 08410 6.4550 6.9220 6.6885 0.02% 6.3877 39127 17498 5.9018 6.8735 6.3877 0.04% 6.8503 04396 02198 6.7803 6.9202 6.8503 Total 14 6.6273 31186 08335 6.4472 6.8073 052 7.6688 41982 20991 7.0008 8.3368 7.6688 0.02% 7.5776 32921 13440 7.2321 7.9231 7.5776 0.04% 8.2625 16776 06849 8.0864 8.4386 D12 0% D16 0% Total 16 7.8573 43266 10816 7.6267 8.0878 Means for groups in homogeneous subsets are displayed 64 920 654 8.2625 882 1.000 QIM 95% Confidence Interval for Mean N D0 0% Mean Std Deviation Std Error Lower Bound Subset for alpha = 0.05 Upper Bound 0000 00000 00000 0000 0000 0.02% 0000 00000 00000 0000 0000 0.04% 1.0000 00000 00000 1.0000 1.0000 Total 3333 50000 16667 -.0510 7177 0000 00000 00000 0000 0000 0.02% 0000 00000 00000 0000 0000 0.04% 1.0000 00000 00000 1.0000 1.0000 Total 3333 50000 16667 -.0510 7177 4.2867 14503 08373 3.9264 4.6469 0.02% 3.0000 14000 08083 2.6522 3.3478 3.0000 0.04% 3.0000 14000 08083 2.6522 3.3478 3.0000 Total 3.4289 65493 21831 2.9255 3.9323 6.5700 14000 08083 6.2222 6.9178 0.02% 5.0000 14000 08083 4.6522 5.3478 5.0000 0.04% 5.1433 14503 08373 4.7831 5.5036 5.1433 Total 5.5711 76168 25389 4.9856 6.1566 8.7133 14503 08373 8.3531 9.0736 0.02% 7.1433 14503 08373 6.7831 7.5036 0.04% 6.8100 08660 05000 6.5949 7.0251 6.8100 D4 0% D8 0% D12 0% D16 0% Total 7.5556 88726 29575 6.8735 8.2376 Means for groups in homogeneous subsets are displayed 65 4.2867 1.000 1.000 6.5700 476 1.000 8.7133 7.1433 1.000 1.000 1.000 TASTE 95% Confidence Interval for Mean N D0 0% Mean Std Deviation Std Error Subset for alpha = 0.05 Lower Upper Bound Bound 3 9.0000 00000 00000 9.0000 9.0000 0.02% 9.0000 00000 00000 9.0000 9.0000 0.04% 9.0000 00000 00000 9.0000 9.0000 Total 9.0000 00000 00000 9.0000 9.0000 9.0000 00000 00000 9.0000 9.0000 0.02% 9.0000 00000 00000 9.0000 9.0000 0.04% 9.0000 00000 00000 9.0000 9.0000 Total 9.0000 00000 00000 9.0000 9.0000 7.7133 14503 08373 7.3531 8.0736 0.02% 8.2867 14503 08373 7.9264 8.6469 0.04% 8.7133 14503 08373 8.3531 9.0736 Total 8.2378 45235 15078 7.8901 8.5855 1.000 5.7133 14503 08373 5.3531 6.0736 5.7133 0.02% 7.8567 14503 08373 7.4964 8.2169 7.8567 0.04% 7.7133 14503 08373 7.3531 8.0736 7.7133 Total 7.0944 1.04526 34842 6.2910 7.8979 1.000 5.2867 14503 08373 4.9264 5.6469 5.2867 0.02% 7.1433 14503 08373 6.7831 7.5036 0.04% 7.5700 14000 08083 7.2222 7.9178 Total 6.6667 1.05867 35289 5.8529 7.4804 D4 0% D8 0% D12 0% D16 0% Means for groups in homogeneous subsets are displayed 66 7.7133 8.2867 8.7133 1.000 1.000 490 7.1433 7.5700 1.000 1.000 1.000 PV 95% Confidence Interval for Mean N d0 d4 d8 d12 d16 0% Mean Std Deviation Subset for alpha = 0.05 Lower Bound Upper Bound Std Error 3.2677 1.56771 52257 2.0627 4.4728 3.2677 0.02% 12 3.1302 65367 18870 2.7149 3.5455 3.1302 0.04% 11 2.4268 61527 18551 2.0135 2.8402 2.4268 Total 32 2.9271 1.02296 18083 2.5583 3.2959 141 4.0422 50754 17944 3.6178 4.4665 4.0422 0.02% 12 3.1055 1.60580 46356 2.0853 4.1258 3.1055 0.04% 11 2.8948 52268 15759 2.5437 3.2460 2.8948 Total 31 3.2725 1.14807 20620 2.8514 3.6936 063 0% 12 4.8784 1.45459 41990 3.9542 5.8026 0.02% 12 3.7988 48338 13954 3.4917 4.1059 0.04% 12 2.2320 35748 10320 2.0049 2.4592 2.2320 Total 36 3.6364 1.41162 23527 3.1588 4.1140 1.000 0% 12 4.5160 56658 16356 4.1560 4.8760 4.5160 0.02% 5.9283 1.48050 52344 4.6906 7.1661 0.04% 5.2334 88747 29582 4.5512 5.9155 5.2334 5.2334 Total 29 5.1282 1.11635 20730 4.7036 5.5529 272 294 0% 12 4.9066 1.13301 32707 4.1867 5.6265 0.02% 12 3.1250 48020 13862 2.8199 3.4301 0.04% 12 2.2821 40566 11711 2.0244 2.5399 2.2821 36 3.4379 1.32620 22103 2.9892 3.8866 Means for groups in homogeneous subsets are displayed 1.000 0% Total 67 4.8784 3.7988 1.000 1.000 5.9283 4.9066 3.1250 1.000 1.000 b Euphorbia hirta L extract dip treatment TEMPERATURE 95% Confidence Interval for Mean N d0 d4 d8 d12 Mean Std Deviation Std Error Lower Bound Subset for alpha = 0.05 Upper Bound 0% 1.2500 44609 18212 7819 1.7181 1.2500 0.06% 1.0833 55287 22571 5031 1.6635 1.0833 0.2% 8500 42308 17272 4060 1.2940 8500 Total 18 1.0611 47914 11293 8228 1.2994 341 0% 1.5500 21679 08851 1.3225 1.7775 1.5500 0.06% 1.2833 40208 16415 8614 1.7053 1.2833 0.2% 1.2333 37238 15202 8425 1.6241 1.2333 Total 18 1.3556 35016 08253 1.1814 1.5297 271 0% 1.3667 66533 27162 6684 2.0649 1.3667 0.06% 1.6333 64083 26162 9608 2.3058 1.6333 0.2% 1.4167 54559 22274 8441 1.9892 1.4167 Total 18 1.4722 59390 13998 1.1769 1.7676 741 0% 1.3000 18974 07746 1.1009 1.4991 1.3000 0.06% 1.5667 24221 09888 1.3125 1.8209 1.5667 0.2% 2.0333 69761 28480 1.3012 2.7654 18 1.6333 51791 12207 1.3758 1.8909 Total Means for groups in homogeneous subsets are displayed 68 1.5667 2.0333 559 192 PH 95% Confidence Interval for Mean N d0 d4 d8 d12 d16 Mean Std Deviation Std Error Lower Bound Upper Bound Subset for alpha = 0.05 0% 6.5583 12968 05294 6.4222 6.6944 6.5583 0.06% 6.5467 04131 01687 6.5033 6.5900 6.5467 0.2% 6.5733 02066 00843 6.5517 6.5950 6.5733 Total 18 6.5594 07550 01779 6.5219 6.5970 832 0% 6.5983 03817 01558 6.5583 6.6384 0.06% 6.5183 03817 01558 6.4783 6.5584 6.5183 0.2% 6.5067 02066 00843 6.4850 6.5283 6.5067 Total 18 6.5411 05234 01234 6.5151 6.5671 819 0% 6.5567 09730 03972 6.4546 6.6588 6.5567 0.06% 6.5517 06080 02482 6.4879 6.6155 6.5517 0.2% 6.5200 06197 02530 6.4550 6.5850 6.5200 Total 18 6.5428 07266 01713 6.5066 6.5789 683 0% 6.5533 10347 04224 6.4447 6.6619 6.5533 0.06% 6.5633 04082 01667 6.5205 6.6062 6.5633 0.2% 6.5900 05621 02295 6.5310 6.6490 6.5900 Total 18 6.5689 06944 01637 6.5344 6.6034 659 0% 6.4867 01633 00667 6.4695 6.5038 6.4867 0.06% 6.5917 15052 06145 6.4337 6.7496 6.5917 0.2% 6.5067 11021 04499 6.3910 6.6223 6.5067 Total 18 6.5283 11184 02636 6.4727 6.5840 244 69 6.5983 1.000 WHC 95% Confidence Interval for Mean Subset for alpha = 0.05 Std d4 d8 d12 d16 N Mean Deviation Std Error Lower Bound Upper Bound 0% 82.9017 3.03386 1.23857 79.7178 86.0855 82.9017 0.06% 84.1300 2.65845 1.08531 81.3401 86.9199 84.1300 0.2% 85.9367 2.85030 1.16363 82.9455 88.9279 85.9367 Total 18 84.3228 2.96992 70002 82.8459 85.7997 190 0% 90.7233 3.22511 1.31665 87.3388 94.1079 90.7233 0.06% 89.1850 3.51051 1.43316 85.5009 92.8691 89.1850 0.2% 87.5617 2.93474 1.19810 84.4818 90.6415 87.5617 Total 18 89.1567 3.31382 78108 87.5087 90.8046 240 0% 91.1950 1.51258 61751 89.6076 92.7824 91.1950 0.06% 93.5967 2.73393 1.11612 90.7276 96.4658 93.5967 0.2% 94.1417 2.14300 87488 91.8927 96.3906 94.1417 Total 18 92.9778 2.44070 57528 91.7640 94.1915 082 0% 84.2867 2.87149 1.17228 81.2732 87.3001 84.2867 0.06% 88.0467 1.62483 66333 86.3415 89.7518 0.2% 92.7300 2.08665 85187 90.5402 94.9198 Total 18 88.3544 4.13678 97505 86.2973 90.4116 1.000 0% 92.0850 2.18549 89222 89.7915 94.3785 92.0850 0.06% 93.3983 1.42979 58371 91.8979 94.8988 93.3983 0.2% 95.4167 1.19881 48941 94.1586 96.6747 Total 18 93.6333 2.10162 49536 92.5882 94.6784 88.0467 92.7300 1.000 93.3983 95.4167 380 122 Means for groups in homogeneous subsets are displayed 70 1.000 Texture Subset for alpha = 95% Confidence Interval for Mean N D0 D4 D8 D12 D16 Mean Std Deviation Std Error Lower Bound Upper Bound 0.05 0% 88.6383 17.52164 7.15318 70.2505 107.0262 88.6383 0.06% 90.1233 17.38194 7.09615 71.8821 108.3646 90.1233 0.2% 88.7000 20.02169 8.17382 67.6885 109.7115 88.7000 Total 18 89.1539 17.24991 4.06584 80.5757 97.7321 989 0% 95.7483 18.51329 7.55802 76.3198 115.1768 95.7483 0.06% 90.8017 7.84956 3.20457 82.5641 99.0393 90.8017 0.2% 86.2833 24.11464 9.84476 60.9766 111.5901 86.2833 Total 18 90.9444 17.48665 4.12164 82.2485 99.6403 646 0% 73.7300 6.39988 2.61274 67.0137 80.4463 73.7300 0.06% 87.1117 24.41922 9.96911 61.4853 112.7381 87.1117 0.2% 66.4300 18.84313 7.69267 46.6554 86.2046 66.4300 Total 18 75.7572 19.22282 4.53086 66.1979 85.3165 154 0% 77.5267 12.46602 5.08923 64.4444 90.6089 77.5267 0.06% 72.2017 11.37971 4.64575 60.2594 84.1439 72.2017 0.2% 84.5217 17.23782 7.03731 66.4317 102.6116 84.5217 Total 18 78.0833 14.07615 3.31778 71.0834 85.0832 305 0% 70.0467 5.95317 2.43037 63.7992 76.2941 70.0467 0.06% 72.9483 13.80921 5.63759 58.4565 87.4402 72.9483 0.2% 63.7517 14.27621 5.82824 48.7697 78.7336 63.7517 Total 18 68.9156 11.91878 2.80928 62.9885 74.8426 401 Means for groups in homogeneous subsets are displayed 71 TVB-N 95% Confidence Interval for Mean Subset for alpha = 0.05 N D0 D4 D8 Mean Std Deviation Std Error Lower Bound Upper Bound 0% 12.2933 61422 25075 11.6487 12.9379 12.2933 0.06% 12.9900 1.17335 47902 11.7586 14.2214 12.9900 0.2% 12.6133 86231 35204 11.7084 13.5183 12.6133 Total 18 12.6322 90578 21349 12.1818 13.0827 405 0% 13.6767 2.65215 1.08274 10.8934 16.4599 13.6767 0.06% 12.6500 1.89500 77363 10.6613 14.6387 12.6500 0.2% 12.4883 1.43341 58519 10.9841 13.9926 12.4883 Total 18 12.9383 2.00562 47273 11.9410 13.9357 587 0% 12.0900 70821 28913 11.3468 12.8332 12.0900 0.06% 12.1833 75722 30913 11.3887 12.9780 12.1833 0.2% 13.1050 1.09305 44623 11.9579 14.2521 13.1050 Total 18 12.4594 94325 22233 11.9904 12.9285 141 13.8800 94223 38466 12.8912 14.8688 13.8800 0.06% 13.6417 65719 26830 12.9520 14.3313 13.6417 0.2% 13.4650 69919 28544 12.7312 14.1988 13.4650 Total 18 13.6622 75003 17678 13.2892 14.0352 633 16.0317 1.46838 59946 14.4907 17.5726 0.06% 14.7167 99281 40531 13.6748 15.7586 14.7167 0.2% 13.5750 29858 12189 13.2617 13.8883 13.5750 18 14.7744 1.42024 33475 14.0682 15.4807 171 D12 0% D16 0% Total Means for groups in homogeneous subsets are displayed 72 16.0317 14.7167 105 PV 95% Confidence Interval for Mean N D0 D4 D8 Mean Std Deviation Std Error Lower Bound Subset for alpha = 0.05 Upper Bound 0% 12 2.7604 76085 21964 2.2769 3.2438 2.7604 0.06% 12 2.7649 1.80749 52178 1.6165 3.9133 2.7649 0.2% 12 2.9317 1.62925 47032 1.8965 3.9668 2.9317 Total 36 2.8190 1.43161 23860 2.3346 3.3034 956 0% 12 4.7226 1.32395 38219 3.8814 5.5638 0.06% 12 2.0746 67171 19391 1.6478 2.5014 2.0746 0.2% 10 1.8230 1.20720 38175 9594 2.6866 1.8230 Total 34 2.9352 1.71410 29397 2.3371 3.5333 851 0% 12 2.9790 1.23228 35573 2.1960 3.7619 0.06% 12 1.6257 96310 27802 1.0138 2.2376 0.2% 11 2.8269 1.06999 32261 2.1081 3.5457 Total 35 2.4672 1.22977 20787 2.0448 2.8896 1.000 11 4.1873 1.69277 51039 3.0500 5.3245 4.1873 0.06% 12 4.0392 69766 20140 3.5959 4.4824 4.0392 0.2% 12 4.0750 1.06415 30719 3.3989 4.7511 4.0750 Total 35 4.0980 1.17073 19789 3.6958 4.5002 953 12 4.1875 1.38084 39861 3.3102 5.0649 4.1875 0.06% 11 3.8395 1.58708 47852 2.7732 4.9057 3.8395 0.2% 10 5.3515 1.44748 45773 4.3161 6.3870 5.3515 33 4.4242 1.56176 27187 3.8705 4.9780 057 D12 0% D16 0% Total Means for groups in homogeneous subsets are displayed 73 4.7226 1.000 2.9790 1.6257 2.8269 940 TVC 95% Confidence Interval for Mean Std N d4 d8 d12 d16 Mean Deviation Std Error Lower Bound Upper Bound Subset for alpha = 0.05 0% 5.4433 19360 11177 4.9623 5.9242 5.4433 0.06% 5.1739 19979 09989 4.8560 5.4918 5.1739 0.2% 5.5119 28017 11438 5.2178 5.8059 5.5119 Total 13 5.3920 26949 07474 5.2292 5.5549 170 0% 4.8426 16168 06601 4.6729 5.0123 4.8426 0.06% 4.9335 12351 05042 4.8039 5.0632 4.9335 0.2% 4.4971 76071 31056 3.6988 5.2955 4.4971 Total 18 4.7578 46882 11050 4.5246 4.9909 251 0% 5.3462 37472 15298 4.9529 5.7394 5.3462 0.06% 5.3129 24588 10996 5.0076 5.6182 5.3129 0.2% 5.2470 24362 09946 4.9913 5.5027 5.2470 Total 17 5.3014 28186 06836 5.1565 5.4463 844 0% 6.8728 49894 22313 6.2533 7.4923 6.8728 0.06% 6.5283 67220 47532 4889 12.5678 6.5283 0.2% 6.5429 58022 23687 5.9340 7.1518 6.5429 Total 13 6.6676 53800 14922 6.3424 6.9927 706 0% 7.6895 41699 20850 7.0260 8.3531 7.6895 0.06% 7.7630 25208 10291 7.4985 8.0276 7.7630 0.2% 6.9498 1.07542 53771 5.2386 8.6611 6.9498 14 7.5097 68372 18273 7.1149 7.9045 171 Total Means for groups in homogeneous subsets are displayed 74 QIM 95% Confidence Interval for Mean N D0 D4 D8 D12 Std Deviation Std Error Lower Bound Upper Bound 0% 0000 00000 00000 0000 0000 0.02% 0000 00000 00000 0000 0000 0.04% 1.0000 00000 00000 1.0000 1.0000 Total 3333 50000 16667 -.0510 7177 0% 0000 00000 00000 0000 0000 0.02% 0000 00000 00000 0000 0000 0.04% 1.0000 00000 00000 1.0000 1.0000 Total 3333 50000 16667 -.0510 7177 0% 4.0000 14000 08083 3.6522 4.3478 0.02% 3.3800 29547 17059 2.6460 4.1140 3.3800 0.04% 3.0000 14000 08083 2.6522 3.3478 3.0000 Total 3.4600 47194 15731 3.0972 3.8228 138 0% 6.5700 14000 08083 6.2222 6.9178 5.5700 14000 08083 5.2222 5.9178 0.04% 5.1933 16743 09667 4.7774 5.6093 5.1933 Total 5.7778 62964 20988 5.2938 6.2618 1.000 0% 8.8567 14503 08373 8.4964 9.2169 0.02% 7.1433 14503 08373 6.7831 7.5036 7.1433 0.04% 6.8567 14503 08373 6.4964 7.2169 6.8567 Total 7.6189 94498 31499 6.8925 8.3453 113 0.02% D16 Mean Subset for alpha = 0.05 4.0000 1.000 6.5700 5.5700 1.000 8.8567 Means for groups in homogeneous subsets are displayed 75 1.000 1.000 TASTE 95% Confidence Interval for Mean N D0 D4 D8 D12 D16 Mean Std Deviation Std Error Lower Bound Subset for alpha = 0.05 Upper Bound 0% 9.0000 00000 00000 9.0000 9.0000 0.02% 9.0000 00000 00000 9.0000 9.0000 0.04% 9.0000 00000 00000 9.0000 9.0000 Total 9.0000 00000 00000 9.0000 9.0000 0% 9.0000 00000 00000 9.0000 9.0000 0.02% 9.0000 00000 00000 9.0000 9.0000 0.04% 9.0000 00000 00000 9.0000 9.0000 Total 9.0000 00000 00000 9.0000 9.0000 0% 8.0000 14000 08083 7.6522 8.3478 8.0000 0.02% 8.3367 08083 04667 8.1359 8.5375 8.3367 0.04% 8.5233 21385 12347 7.9921 9.0546 Total 8.2867 26594 08865 8.0822 8.4911 083 0% 5.7133 14503 08373 5.3531 6.0736 5.7133 0.02% 7.9533 08083 04667 7.7525 8.1541 7.9533 0.04% 7.8567 14503 08373 7.4964 8.2169 7.8567 Total 7.1744 1.10216 36739 6.3273 8.0216 1.000 0% 5.2867 14503 08373 4.9264 5.6469 5.2867 0.02% 7.2400 08660 05000 7.0249 7.4551 0.04% 7.5700 14000 08083 7.2222 7.9178 Total 6.6989 1.07438 35813 5.8730 7.5247 8.5233 365 643 7.2400 7.5700 1.000 Means for groups in homogeneous subsets are displayed 76 8.3367 1.000 1.000 ... on the quality of striped catfish (Pangasianodon hypophthalmus) fillets during iced storage? ?? was conducted to evaluate the influence of Phyllanthus amarus Schum et Thonn and Euphorbia hirta L extracts. .. Master candidate: Hoang Thi Dung Thesis title: Effect of Phyllanthus amarus Schum et Thonn and Euphorbia hirta L extracts on the quality of striped catfish (Pangasianodon hypophthalmus) fillets during. .. evaluate the effects of Phyllanthus amarus Schum et Thonn and Euphorbia hirta L extracts on the changes of striped catfish fillets quality during iced storage through changes of total viable