| Sumario: | Turmeric 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.
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