Abstract
The edible film based on carrageenan containing garlic essential oil (GEO) at different concentration (0%; 0,2%; 0,4%; and 0,6%) were added into carrageenan edible film (CEF) then applied on sausage, chilled storage for 10 days. The antioxidative allicin prevention on product determined its chemical characteristics such as TBA, TVBN, Aw, and pH. The addition of garlic essential oil on carrageenan based edible film was not significantly different on tensile strength. CEF with 0,6% of garlic essential oil produced the highest elongation value and the lowest Water Vapor Transmission Rate with the amount of 3,970% and 0,673%; respectively. The catfish sausage coated with 0,4% CEF produced TBA and TVBN value during chilled storage with the amount of 0,870 mg malonaldehyde/kg and 17,223 mgN/100g; respectively and not significantly different to CEF 0,6%. The result indicated that edible film containing garlic essential oil able to retard the oxidation process. Indicated from FTIR test, 0,2%; 0,4%; and 0,6% CEF containing garlic compound illustrated with S-S, N-H, C=O and C-H functional group with the wavelength of 408,91 cm-1, 925,83 cm-1, 1543,05 and 2931,8 cm-1.; respectively.
Highlights
Catfish (Pangasius sp.) is a freshwater fish which had a high nutritional content
Carrageenan based edible film containing garlic essential oil analyzed its functional group at wavelength 400-4000 cm-1 using Fourier Transform Infrared Spectroscopy (FTIR) (Shimadzu, Japan) (Nagarajan and Kumar, 2017)
The result of this study showed the tensile strength of carrageenan edible film (CEF) 0,6% was 21,150 MPa
Summary
Catfish (Pangasius sp.) is a freshwater fish which had a high nutritional content. The high nutritional value on catfish is increasing the demand for catfish consumption, indicated by the amount of catfish production around 30.000-50.000 tons per year. Still, it cannot be sufficient the domestic needs (Meilisza, 2009). Garlic essential oil potentially added to the edible film to produce biodegradable packaging for catfish sausage. An edible film containing garlic essential oil is allegedly able to protect catfish sausages during storage. This study aimed to determine the chemical characteristics of fish sausage coated with carrageenan based edible film containing garlic essential oil during storage
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