Effect of turmeric on shrimp (Penaeus semisulcatus) shelf life extension in chilled storage conditions


The present investigation aimed to evaluate the effect of turmeric on shelf life extension of shrimp Penaeus 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 < /em>