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Veterinaria Medika

ISSN 1979-1305

Vol. 9 / No. 3 / Published : 2016-11

TOC : 15, and page :99 - 104

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Original Article :

Detection of bacterial contamination amount at meat which is soaked in chitosan solution with total plate count method

Author :

  1. Ratih Novita Praja*1
  2. Aditya Yudhana*2
  1. Dosen Fakultas Kedokteran Hewan
  2. Dosen Fakultas Kedokteran Hewan

Abstract :

Nowadays, people disturbed by the use of formaldehyde as a preservative. Theoccurrence cases of formaldehyde has caused a lot of problems in the society, especiallythose who have been consuming food containing formaldehyde. The alternative to solvethe use of formaldehyde problem and harmful materials such as food additives is chitosan.Chitosan is a chemical compound derived from biological material chitin, an organiccompound that is abundant in nature after cellulose. Chitin is generally derived from theskeleton of invertebrate animals such as Arthopoda sp, Mollusca sp, Coelenterata sp,Annelids sp, Nematodes sp, and some group of fungi. This study used a chitosan solutionto soak the meat and testing the preservative potency with early decay test, organoleptictest, and microbiological test. The concentration of chitosan solution was 1%, 2%, 3%,4%, and as a control for comparison used 1% formaldehyde solution. The concentrationof chitosan solution which is effectively used as a preservative in meat is 1%, becausefrom the result it can inhibit the growth of bacteria until 0 and organoleptic appearance ofthe meat was still good. Chitosan can be used as a preservative instead of formaldehydebecause chitosan is more safety.

Keyword :

Chitosan , Formaldehyde, Preservative, Meat,


References :

  1. Adzitey, F. , (2011). Effect of pre-slaughter animal handling on carcass and meat quality.. 18: 484-490. : International Food Research Journal,
  2. Adzitey, F. and Huda N. , (2012). Effects of post-slaughter carcass handling on meat quality. . 32: 161-164. : Pakistan Veterinary Journal,
  3. Zakpaa, H.D., Imbeah M.C., Mak- Mensah E.E., (2009). Microbial characterization of fermented meat products on some selected markets in the Kumasi metropolis, . 3(11):340-346. : Ghana. Afr. J. Food. Sci.


   


Archive Article

Cover Media Content

Volume : 9 / No. : 3 / Pub. : 2016-11
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  14. Detection of bacterial contamination amount at meat which is soaked in chitosan solution with total plate count method
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