New coating containing chitosan and <i>Hyssopus officinalis</i> essential oil (emulsion and nanoemulsion) to protect shrimp (<i>Litopenaeus vannamei</i>) against chemical, microbial and sensory changes.

The primary quality of the shrimp used in the research was promising, showing low primary counts (2.37–2.53 cfu/g for psychrophilic bacteria and 3.07–3.47 cfu/g for mesophilic bacteria) in treatments during the storage time; the counts exhibited an increasing trend.

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