Effect of turmeric and Spatoglossum asperum on shelf life extension of marine finfish Sillago sihama in chilled storage condition

摘要

The effect of turmeric and seaweed powder (Spatoglossum asperum) on shelf life extension of Sillago sihama in chilled storage condition was determined by sensory, pH, biochemical and bacteriological analysis. The experimental setup was divided into six groups, undeveined, deveined, undeveined coated with 5 % S. asperum powder, deveined coated with 5 % S. asperum powder, undeveined coated with 5 % turmeric and deveined coated with 5 % turmeric, all the group of fishes were stored in chilled conditions with 1:1 (fish:ice) ratio. Deveined S. sihama coated with 5 % turmeric demonstrated a longer shelf life of 14 days and between the groups significant differences (P 0.05) were found in the sensorial, pH, biochemical and bacteriological values. Nevertheless, the validity of group one and two were found to be acceptable up to 8 and 10 days, respectively. In conclusion, deveined S. sihama coated with 5 % turmeric and stored in chilled conditions retain the shelf-life up to 14 days.