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

Abstract

The effect of turmeric and seaweed powder (<em>Spatoglossum asperum</em>) on shelf life extension of <em>Sillago sihama</em> 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 % <em>S. asperum</em> powder, deveined coated with 5 % <em>S. asperum</em> 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 <em>S. sihama</em> coated with 5 % turmeric demonstrated a longer shelf life of 14 days and between the groups significant differences (<em>P &lt; 0.05</em>) 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 <em>S. sihama</em> coated with 5 % turmeric and stored in chilled conditions retain the shelf-life up to 14 days.