EDIBLE COATING FROM CHITOSAN-MODIFIED YOUNG COCONUT SHELL LIQUID SMOKE AS A PHYTOPRESERVATIVE FOR SAUSAGE

Abstract

This study examines the use of edible coatings from liquid smoke and chitosan as natural preservatives to extend the shelf life of sausages. Liquid smoke was obtained from the pyrolysis of young coconut shells at 300°C (A1), 340°C (A2), 380°C (A3), and 420°C (A4), which were then purified by distillation to remove tar and other harmful compounds. The resulting liquid smoke was then used to dissolve the chitosan (1–2% w/w) to form an edible coating to be applied to the sausages. The ability of the edible coating to preserve sausage was analyzed using the total plate count (TPC), total volatile base nitrogen (TVB-N), and organoleptic tests. The results of the organoleptic and antibacterial tests were statistically analyzed using the least significant difference (LSD) on SPSS v22. The results showed that different pyrolysis temperatures in liquid smoke preparation affected the properties of edible coatings, which, in turn, affected the endurance of sausage samples. The resulting edible coating maintained the freshness of sausages for up to 100 hours in the TVB-N test and 96 hours in the TPC test. The results of the organoleptic test revealed that the edible coating prolonged the sausage aroma and texture for up to 88 hours, which was achieved by the sample with A4 liquid smoke and a 2% chitosan concentration.