Preservative Potential of <i>Anethum graveolens</i> Essential Oil on Fish Fillet Quality and Shelf Life During Refrigerated Storage

Preservative Potential of <i>Anethum graveolens</i> Essential Oil on Fish Fillet Quality and Shelf Life During Refrigerated Storage

This study estimated the preservative potential of Dill essential oil (DEO, <i>Anethum graveolens</i>) in terms of the quality and shelf life of <i>Pangasius bocourti</i> (basa fish) fillets during cold storage. GC-MS analysis of DEO’s chemical composition identified monoterp...

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Bibliographic Details
Main Authors: Aya Tayel, Faten S. Hassanin, Shimaa N. Edris, Ahmed Hamad, Islam I. Sabeq
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
fish fillet
dill essential oil
food safety
food quality
natural preservative
quality preservation
Online Access:https://www.mdpi.com/2304-8158/14/9/1591
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