The Effect of Clove Oil and Cinnamon Oil on the Quality Characteristic of Peeled Shrimp (Metapenaeus Affinis) During Refrigerated Storage

Chavda NS, Pithitya KG and Solanki HB

Published on: 2025-05-10

Abstract

Clove oil and cinnamon oil exhibit inhibitory effects against microorganisms like some bacteria, yeast, and fungi. This study evaluated the synergistic effect of clove essential oil and cinnamon oil on the preservation of shrimp (Metapenaeus affinis). Cinnamon oil and clove oil are natural preservatives that are safe for consumption in food items. Treatment with 1% clove oil and 1% cinnamon oil effectively delayed lipid oxidation and moisture at 15 days. Sensory analysis revealed that panelists preferred the 1% clove oil-treated and control shrimp to the 1% cinnamon oil-treated shrimp. Based on these results, 1% clove oil-dipped shrimp is better than 1% cinnamon oil-dipped shrimp and control shrimp.