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dc.contributor.authorArulkumar, Abimannan
dc.contributor.authorRamanchandran, Kaliyan
dc.contributor.authorParamasivam, Sadayan
dc.contributor.authorPalanivel, Rameshthangam
dc.contributor.authorMiranda López, José Manuel
dc.date.accessioned2020-05-20T19:06:41Z
dc.date.available2020-05-20T19:06:41Z
dc.date.issued2017
dc.identifier.citationAbimannan Arulkumar, Kaliyan Ramanchandran, Sadayan Paramasivam, Rameshthangam Palanivel & Jose Manuel Miranda (2017) Effects of turmeric (Curcuma longa) on shelf life extension and biogenic amine control of cuttlefish (Sepia brevimana) during chilled storage, CyTA - Journal of Food, 15:3, 441-447, DOI: 10.1080/19476337.2017.1296495
dc.identifier.issn1947-6337
dc.identifier.urihttp://hdl.handle.net/10347/22499
dc.description.abstractTurmeric extract (0.5%) was applied to Sepia brevimana muscle to investigate its effects on muscle sensory evaluation, biochemical parameters, microbiological proliferation, and biogenic amine (BA) formation during storage at 4°C for 18 days. Sensory evaluation determined the shelf life of S. brevimana muscle to be 12 days for the controls and 15 days for the turmeric-treated samples. The biochemical quality index differences were significant in all instances, and the values were improved in the turmeric-treated samples compared to the control samples. Most microbiological counts were higher in the control samples than in the turmeric-treated samples after day 3. Additionally, the turmeric extract showed an inhibitory effect against some potential BA-forming bacteria. In conclusion, this study revealed the ability of turmeric extract to improve the shelf life and quality of S. brevimana muscle during chilled storage.
dc.description.abstractExtracto de cúrcuma (0,5%) fue aplicado a músculo de Sepia brevimana con el fin de investigar sus efectos sobre la calidad sensorial, parámetros bioquímicos, calidad microbiológica, y la formación de aminas biogénicas durante 18 días de almacenamiento a 4°C. La evaluación sensorial determinó que la vida útil del músculo de S. brevimana alcanzó 12 días en el caso de los controles y 15 días para las muestras tratadas. Los parámetros relativos a la calidad bioquímica, fueron significativamente mejores en todos los casos en las muestras tratadas. La mayor parte de los parámetros microbiológicos mostraron mayores recuentos en las muestras controles en comparación con las muestras tratadas después del día 3. Además, el extracto de cúrcuma mostró un efecto inhibidor frente al desarrollo de bacterias potencialmente productoras de aminas biógenas. En conclusión, este estudio demostró que el extracto de cúrcuma mejora la vida útil y la calidad del músculo de S. brevimana durante el almacenamiento refrigerado.
dc.description.sponsorshipThe authors gratefully acknowledge the Department of Science and Technology (DST), Science and Engineering Research Board (SERB) (Government of India, New Delhi) for their financial support [grant no. SR/FT/LS-22/2010; 2 May 2012] and to European Regional Development Funds (FEDER), grant GRC 2014/004 for covering the costs to publish in open access
dc.language.isoeng
dc.publisherTaylor & Francis
dc.rights© 2017 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectBiogenic amines
dc.subjectCurcuma
dc.subjectSepia brevimana
dc.subjectSensory score
dc.subjectShelf life
dc.subjectAminas biógenas
dc.subjectCúrcuma
dc.subjectAnálisis sensorial
dc.subjectVida útil
dc.titleEffects of turmeric (Curcuma longa) on shelf life extension and biogenic amine control of cuttlefish (Sepia brevimana) during chilled storage
dc.title.alternativeEfecto de la cúrcuma (Curcuma longa) en la extensión de la vida útil y el control de aminas biógenas en sepia (Sepia brevimana) durante su almacenamiento refrigerado
dc.typeinfo:eu-repo/semantics/article
dc.identifier.DOI10.1080/19476337.2017.1296495
dc.relation.publisherversionhttps://doi.org/10.1080/19476337.2017.1296495
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.e-issn1947-6345
dc.rights.accessrightsinfo:eu-repo/semantics/openAccess
dc.contributor.affiliationUniversidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía
dc.description.peerreviewedSI


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© 2017 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
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 © 2017 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited





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