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Assist. aya magdy tayel :: Publications: |
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| Title: | Preservation of shrimp quality using dill seed essential oil emulsion in terms of physicochemical, microbiological, and sensory evaluation |
| Authors: | Aya Tayel, Faten S. Hassanin, Shimaa N. Edris, Ahmed Hamad & Islam I. Sabeq |
| Year: | 2025 |
| Keywords: | Shrimp, Essential oil dill, Food safety, Food quality, Natural preservative |
| Journal: | Scientific reports |
| Volume: | Not Available |
| Issue: | Not Available |
| Pages: | Not Available |
| Publisher: | springer |
| Local/International: | International |
| Paper Link: | |
| Full paper | aya magdy tayel_Tayel_et_al-2025-Scientific_Reports.pdf |
| 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: |
