Journal Of Marine And Coastal Science
ISSN 2301-6159
Vol. 6 / No. 2 / Published : 2017-06
Order : 4, and page :90 - 98
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Original Article :
Application of chitosan to prolong the shelf life of smoked milk fish (chanos chanos) in room temperature storage
Author :
- Heru Pramono*1
- Dosen Fakultas Perairan dan Kelautan
Abstract :
Smoked milk fish (Chanos chanos) is a traditional fish product of Indonesia which generally consumed as main dish together with rice. The high content of protein and low activity water (aw) lead to spoilage, mainly due to microbes such as bacteria, yeasts or molds. The aim of this study was to evaluate the effect of chitosan on shelf life of smoked milk fish during room temperature storage. Chitosan was applied to smoked fish by immersion method and microbial quality was evaluated for 14 days. The application of 1% (w/v) chitosan on smoked milk fish can prolonged the shelf life of the products up to 7 days whereas other treatments (control, 2% and 3% (w/v)) microbial counts were exept the standard in the 7 day of storage. This study indicates that the application of chitosan in low concentration could prolong the shelf life of smoked fish which increasing the possibility of longer sale and distribution.
Keyword :
smoked fish, chitosan, shelf life, microbial quality,
References :
Fang, T. J., Wei, Q. K., Liao, C. W., Hung, M. J., & Wang, T. H. ,(2003) Microbiological quality of 18oC ready-to-eat food products sold in Taiwan 80(3), 241-250 : International Journal of Food Microbiology
Pramono, H., Noor, H.M., Fatimah, S.S., Harahap, N.A., &Selia, A.A,(2015) Isolation and identification of Vibrio sp. from Traditional Sea-food Products of Eastern Surabaya City Area 7 (1), 22-29 : Jurnal Ilmu Perikanan dan Kelautan
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