Vol. 9, Special Issue 4, Part H (2025)

This study investigates the efficacy of eucalyptus leaf extract as dip treatment in preserving the quality of shrimp during frozen storage. Shrimp samples were dividedinto control and three treatment groups (T₁, T₂, T₃) incorporating different concentrations of natural leaf extracts. Key spoilage indicators, Total Volatile Basic Nitrogen (TVB-N), Trimethylamine Nitrogen (TMA-N), Peroxide Value (PV), and Free Fatty Acids (FFA) were monitored at regular intervals. All samples initially showed low levels of spoilage markers, indicating freshness. Over time, the control group exhibited significantly higher TVB-N, TMA-N, PV, and FFA levels, reflecting advanced degradation. In contrast, the T₃ treatment consistently recorded the lowest values across all spoilage parameters, indicating enhanced stability and extended shelf life. Sensory evaluation further confirmed the superior performance of T₃, with higher acceptability scores maintained throughout storage. These findings demonstrate that natural antioxidant treatments, particularly T₃, effectively reduce oxidative spoilage, thereby preserving the physicochemical and sensory quality of frozen shrimp over long-term storage.