This study aimed to investigate the effects of guava (Psidium guajava) leaf extract on the

quality of striped catfish (Pangasianodon hypophthalmus) fillets during 18 months of

frozen storage (-20±2°C). The study included three treatments, soaking striped catfish

fillets in cold tap water as a control treatment, in 5.04 µg/mL Psidium guajava extract and

in 313 µg/mL Psidium guajava extract. The samples were stored for 18 months and

sampling was done at 0, 1, 3, 6, 9, 12 and 18 months. Evaluated parameters included total

viable count (TVC), physicochemical parameters (water holding capacity (WHC), total

volatile basic nitrogen (TVB-N), peroxide value (PV), thiobarbituric acid reactive

substances (TBARs), moisture and pH), sensory properties and colour measurement.

Results showed that striped catfish fillets treated with Psidium guajava extract reduced

lipid oxidation inhibited bacteria growth, and enhanced sensory properties compared to

untreated samples. In addition, treatment of Psidium guajava extract did not affect the pH,

moisture, WHC, TVB-N and colour of fillets during frozen storage. Based on the total

viable count, physicochemical parameters and sensory quality, it can be concluded that

striped catfish fillets untreated or treated with Psidium guajava (5.04 and 313 µg/mL)

extracts can be used for up to 18 months.