Adding turmeric extract when chilling Sepia brevimana (commonly referred to as the shortclub cuttlefish) can increase its shelf life and improve quality, according to a study published in CyTA – Journal of Food. The study, conducted by researchers from Alagappa University, looked at how turmeric affects the quality of cuttlefish muscle, its lipid oxidation, the number of microbes found, and the amount of biogenic amine (BA) formed.

• For the study, researchers applied turmeric extract (0.5 percent) in S. brevimana muscles and stored it in 4 degrees Celsius for 18 days. Data such as muscle sensory evaluation, biochemical parameters, microbiological proliferation, and biogenic amine (BA) formation were measured after the muscles were stored.
• Based on sensory evaluations, researchers established that S. brevimana muscles that have been applied with turmeric had a shelf life of 15 days, compared the control group that only had 12 days.
• In addition, the biochemical quality index differences for turmeric-treated S. brevimana muscles were significant in all instances, with researchers noting a more significant increase in value from those that were treated with turmeric than those in the control group.
• Turmeric-treated S. brevimana samples also had a lower microbiological count than the control group after the third day. Turmeric, in particular, exhibited an inhibitory effect against bacteria known to form BA.

Based on the findings, researchers deduced that adding turmeric extract in S. brevimana muscles during chilled storage can prolong its shelf life and quality.

Find the full study at this link.

Journal Reference:

Arulkumar A, Ramanchandran K, Paramasivam S, Palanivel R, Miranda JM. EFFECTS OF TURMERIC (CURCUMA LONGA) ON SHELF LIFE EXTENSION AND BIOGENIC AMINE CONTROL OF CUTTLEFISH (SEPIA BREVIMANA) DURING CHILLED STORAGE. CyTA – Journal of Food. 12 April 2017;15(3):441–447. DOI: 10.1080/19476337.2017.1296495