Effect of Modified Chitosan on the Fat Oxidation of Frozen Filleted Tuna (Thunnus sp.)

Abstract

This research aims to obtain the best method for the chitosan modification process by paying attention to fat content, TBA, and color (L, a*, b*). Two different chitosan production protocols, namely: DCMPA (deproteinization - decolorization - demineralization - deacetylation) as a control process and DPMCA (deproteinization - demineralization - decolorization - deacetylation)) as a modification process were used to obtain quality archived frozen tuna during storage. 30 days. The fat and color levels (a* and b*) were lowest in DCMPA using 5% acetic acid solvent. TBA content, color (L) in chitosan using 10% acetic acid solvent. Meanwhile, on the other hand, the fat content, color (a* and b*) of DPMCA chitosan used 10% acetic acid solvent, the TBA content and L value of chitosan were modified using 5% acetic acid solvent. In general, modified chitosan is able to protect tuna fillets from fat oxidation compared to standard.