Vol.15, No. 1,January2016
Effect of turmeric on shrimp (Penaeus semisulcatus) shelf life extension in chilled storage conditions
Description:Department of Animal Health and Management, Alagappa University, Science block, Burma colony, Karaikudi-630 004, Tamilnadu, India. 2-Department of Zoology, DDE Science wing, Science block, Alagappa University, Karaikudi-630 004, Tamilnadu, India. 3-Department Zoology, University of Madras, Guindy Campus, Chennai - 600 025, Tamilnadu, India. *Corresponding author's email: prabhunm71@gmail.com
The present investigation aimed to evaluate the effect of turmeric on shelf life extension of shrimpPenaeus semisulcatus under chilled storage conditions by sensory (organoleptic parameters), pH, proximate and bacterial analysis. The experimental setup was grouped into six, head on (group I), head on coated with turmeric (group II), headless (group III), headless coated with turmeric (group IV), peeled (group V) and peeled and coated with turmeric (group VI) groups. Peeled shrimps coated with turmeric group retained their quality and their shelf life was extended up to 8 days of storage in ice (1:1). Significant differences (p<0.05) were found in the overall acceptability among the experimental groups of fresh and cooked shrimp. The level of pH, protein and carbohydrate varied (p<0.05) among the experimental groups. However no significant difference was found in the lipid and bacterial level in peeled shrimp coated with turmeric on the 8th day compared to other groups including the control. The sensory analysis, pH, protein, carbohydrate, lipid and bacteriological results of the present study proved that the application of turmeric in peeled shrimp stored in ice (1:1 ratio) extended its shelf-life up to 8 days.
Keywords: Shrimp, Shelf life, Turmeric, Chilled storage, Sensory analysis, Sea food
Author:Prabhu N.M.1*; Rajasekar P.1; Nisha R.G.1; Yasminebegam A.A.1; Kannapiran E.2; Manikandan R.3
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