This study estimated the preservative potential of Dill essential oil (DEO,
Anethum graveolens) in terms of the quality and shelf life of Pangasius bocourti (basa fish)
f
illets during cold storage. GC-MS analysis of DEO’s chemical composition identified
monoterpenes, including α-phellandrene (21.81%), d-limonene (18.54%), carvone (17.42%),
and Dill ether (14.82%). DEO showed concentration-dependent antioxidant properties in
the DPPHassay, with an IC50 of 48.3 ± 0.9 µg/mL (mean ± SE). Its antibacterial efficacy
against various foodborne pathogens was evaluated using the resazurin turbidimetric
microdilution method. Fish fillets were treated with DEO at 200, 2000, and 4000 ppm, and
comparedtotheuntreated control and 200 ppmbutylhydroxytoluene (BHT)-treated groups.
Physicochemical parameters, microbial growth, and sensory characteristics were assessed
over a 15-day period at 2.5 ◦C ± 0.5 ◦C. Higher concentrations of DEO effectively preserved
the pH, water-holding capacity, and color stability of the fillets. Microbial analysis showed
that DEO, particularly at 4000 ppm, significantly inhibited the growth of aerobic bacteria,
lactic acid bacteria, coliforms, and staphylococci compared with the control. Sensory eval
uation revealed that DEO treatment, especially at 4000 ppm, maintained the odor, color,
texture, and overall acceptability of fish fillets throughout storage.