Preservation of shrimp quality using dill seed essential oil emulsion in terms of physicochemical, microbiological, and sensory evaluation.

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: <2 log CFU/g) compared to control (pH: 7.21 ± 0.05; APC: 7.64 ± 0.16 log CFU/g). DSEO-1 and DSEO-3 also reduced cooking loss and improved sensory scores (overall acceptability: 7.4 ± 0.2 vs. control 4.6 ± 0.3 on day 9; p < 0.05). DSEO-treated groups showed enhanced lightness (L*) and whiteness index values. These findings suggest DSEO emulsion, especially at 2000 ppm, is effective as a natural preservative for extending shrimp shelf life and maintaining quality.