Effects of turmeric (Curcuma longa) on shelf life extension and biogenic amine control of cuttlefish (Sepia brevimana) during chilled storage

1. Abimannan Arulkumar ¹
2. Kaliyan Ramanchandran ²
3. Sadayan Paramasivam ¹
4. Rameshthangam Palanivel ¹
5. Jose Manuel Miranda ³

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DOI: 10.1080/19476337.2017.1296495 DIALNET GOOGLE SCHOLAR lock_openOpen access editor

More publications in: CyTA: Journal of food

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Abstract

Turmeric extract (0.5%) was applied to Sepia brevimana muscle to investigate its effects on muscle sensory evaluation, biochemical parameters, microbiological proliferation, and biogenic amine (BA) formation during storage at 4°C for 18 days. Sensory evaluation determined the shelf life of S. brevimana muscle to be 12 days for the controls and 15 days for the turmeric-treated samples. The biochemical quality index differences were significant in all instances, and the values were improved in the turmeric-treated samples compared to the control samples. Most microbiological counts were higher in the control samples than in the turmeric-treated samples after day 3. Additionally, the turmeric extract showed an inhibitory effect against some potential BA-forming bacteria. In conclusion, this study revealed the ability of turmeric extract to improve the shelf life and quality of S. brevimana muscle during chilled storage.

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• Department of Science and Technology (DST), Science and Engineering Research Board (SERB) (Government of India, New Delhi)

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