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

中文翻译：

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姜黄和曲霉菌在冷藏条件下对海洋有鳍S鱼Sillago sihama货架期延长的影响

通过感官，pH，生化和细菌学分析，确定姜黄和紫菜粉（Spatoglossum asperum）在冷藏条件下对Sillago sihama货架期延长的影响。实验装置分为六组，分别为未涂胶的，去骨的，未涂胶的，含5％S.曲霉粉末的涂层，已涂膜的，涂有5％S.曲霉粉的，未涂膜的，含5％姜黄的涂层和已涂有5％的姜黄的涂层的所有组。的鱼以1：1（鱼：冰）的比例保存在冷藏条件下。用5％姜黄包裹的去甲链球菌显示更长的保质期为14天，两组之间存在显着差异（P <0.05）在感官，pH，生化和细菌学值中均被发现。然而，发现第一组和第二组的有效性分别长达8天和10天是可以接受的。总而言之，涂有5％姜黄且在冷藏条件下保存的去血链球菌可以保存长达14天的保质期。