Nanochitosan application on the production of less salt dried fish

Abstract

The objective of this study was to produce less salt-dried fish by the treatment of chitosan nanoparticles added into saline solution during the salting process. The concentration of nano chitosan of 0.4%, 0.7%, and 1.0% was added into 20% saline solution combined with soaking time of 30 minutes, 60 minutes, and 90 minutes. Soaking fish in 20% saline solution for 3 hours in the salting process was performed as a comparison. Objective and subjective tests covers: salt content, total microbes (TPC), moisture and acid insoluble ash, and organoleptic were carried out to determine the characteristics of the final product. The results showed as follows: salt 13.4-16.71%; moisture 11.11-14.48 %; Acid Insoluble Ash 0.05-0.08%; Total Microbial 1.05x102 – 5.3x102 CFU/gram; and Organoleptic 8.2-8.73. Those values meet the requirements of the Indonesian National Standard. Based on the results, it can be concluded that 0.4% of nano chitosan in 20% saline solution combined with 30 minutes soaking time on salting process produce less salt dried fish successfully.