aya magdy tayel
Asst. Lecturer
Preservation of shrimp quality using dill seed essential oil emulsion in terms of physicochemical, microbiological, and sensory evaluation
Scientific reports • 2025
Publication Information
Authors
Aya Tayel, Faten S. Hassanin, Shimaa N. Edris, Ahmed Hamad & Islam I. Sabeq
Keywords
Shrimp, Essential oil dill, Food safety, Food quality, Natural preservative
Journal
Scientific reports
Publisher
springer
Volume
Not Available
Issue
Not Available
Pages
Not Available
publication.type
International
Paper Link
Open Link
Supplementary Materials
Not Available
Abstract
This study assessed the preservative effects of Anethum graveolens essential oil emulsion (DSEO
emulsion) on the physicochemical, microbiological, and sensory attributes of shrimp (Litopenaeus
vannamei) during refrigerated storage. Freshly peeled shrimps were divided into five groups: control,
butylhydroxytoluene (BHT)-treated (100 ppm), and three DSEO emulsion treatments (100, 1000, and
2000 ppm). Samples were examined over 12 days. DSEO-3 significantly reduced pH (6.62 ± 0.04), drip
loss (0.82 ± 0.07%), and microbial counts (aerobic plate count: 4.11 ± 0.13 log CFU/g; coliforms:
emulsion) on the physicochemical, microbiological, and sensory attributes of shrimp (Litopenaeus
vannamei) during refrigerated storage. Freshly peeled shrimps were divided into five groups: control,
butylhydroxytoluene (BHT)-treated (100 ppm), and three DSEO emulsion treatments (100, 1000, and
2000 ppm). Samples were examined over 12 days. DSEO-3 significantly reduced pH (6.62 ± 0.04), drip
loss (0.82 ± 0.07%), and microbial counts (aerobic plate count: 4.11 ± 0.13 log CFU/g; coliforms: