In-vitro Study on the Antibacterial and Antioxidant Activity of Four Commercial Essential Oils and in-situ Evaluation of Their Effect on Quality Deterioration of Pacific White Shrimp (Li-topenaeus vannamei) During Cold Storage

The antibacterial and antioxidant activity of commonly used four plant-resourced essential oils (oregano essential oil, wild orange essential oil, tea tree essential oil, and clove leaf essential oil) were evaluated in-vitro, and subsequently when applied to Pacific white shrimp.