Application of Chitosan and Chinese Lemon Extract (Citrus Mitis) Based Edible Coating on Tuna Fillet

Nini Munirah Renur

doi:10.11648/j.jfns.20160402.11

Abstract

Fish is a food that is very susceptible to degradation. One way to maintain the freshness of the fish is by using packaging edible coating with natural ingredients. This study used that chitosan and chienese lemon extract (Citrus mitis) as the natural agent in edible coating production. The purpose of this study was to examine the application of edible coating made from chitosan and citrus mitis on tuna fillets and to test the application of edible coating at each concentration, to get the best concentration based on pH and Total Bacterial Count (TBC). Tuna fillet with a size of 3 x 5 cm with a thickness of 1 cm was made edible coating by immersion system. Furthermore, edible coating made from chitosan in the concentrations of 1–4% was made by acetic acid solvent of 1% at a temperature of 50°C for 60 min, followed by the addition of 0.5% glycerol. On the other hand, edible coating made from citrus mitis in the concentration of 10-40% was made by jelly solution of 1% at 50°C for 60 min, followed by adding 0.5% of glycerol. Based on this study, it was understood that the best concentration for edible coating made from chitosan and citrus mitis was respectively 1% (pH 5.67; TBC 4.93) and 40% (pH 5.32; TBC 6.23). Furthermore it was known that the higher acid concentration, the better edible coating was obtained.

Highlights

Efforts to maintain the level of freshness of the fish is very important
The aim of this study was to look at the application of edible coating made from chitosan and chienese lemon extracts on tuna fillets
The results showed that the pH value obtained is directly proportional to the concentration of chitosan

Summary

Introduction

Efforts to maintain the level of freshness of the fish is very important. Biochemical changes and microbial postharvest in fish tissue is highly dependent significantly on factors that control the concentration of substrate and metabolites associated with microbial contamination and the condition after the arrest [1]. Good fresh fish handling needs to be done to maintain the level of freshness of the fish and extend shelf life. The main role of packaging in the food industry is to preserve and protect the product from external contamination, including food safety, maintain quality and improve shelf life. To meet consumer demands for better food safety, much current research focuses on using natural ingredients to improve food quality and shelf life to avoid the use of synthetic preservatives [2]. Edible films and coatings is biodegradable materials offer an alternative packaging system that may replace some packaging materials synthesis or reduce the use of synthetic materials [3]

Objectives

Results

Conclusion