ايه مجدى طايل
مدرس مساعد
Preservation of shrimp quality using dill seed essential oil emulsion in terms of physicochemical, microbiological, and sensory evaluation
Scientific reports • 2025
معلومات البحث
المؤلفون
Aya Tayel, Faten S. Hassanin, Shimaa N. Edris, Ahmed Hamad & Islam I. Sabeq
الكلمات المفتاحية
Shrimp, Essential oil dill, Food safety, Food quality, Natural preservative
المجلة العلمية
Scientific reports
الناشر
springer
المجلد
Not Available
العدد
Not Available
الصفحات
Not Available
publication.type
International
رابط البحث
Open Link
المواد المرفقة
Not Available
الملخص
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: