EFFECT OF CHITOSAN COATINGS ON PRESERVATION OF RED SNAPPER (Lutjanus argentimaculatus Forsskal, 1775 ) DURING LOW TEMPERATURE STORAGE

Abstract

Abstrak Pengaruh pelapisan tipis tiga konsentrasi chitosan yang berbeda (0, 1 dan 2% b/v) terhadap kualitas mikrobiologi (angka lempeng total (ALT)), kualitas kimia (pH dan total volatile basic-nitrogen (TVB-N)), dan karakteristik sensorik ikan kakap merah (Lutjanus argentimaculatus Forsskal, 1775) selama penyimpanan dingin (4-7 o C) dievaluasi secara berkala. Kualitas mikrobiologis ikan kakap merah yang dilapisi dengan kitosan lebih rendah dibandingkan kontrol, sedangkan pH dan TVB-N lebih rendah saat mendapatkan perlakuan pelapisan tipis kitosan. Skor keseluruhan evaluasi sensorik ikan dengan lapis tipis kitosan konsentrasi 1% (b/v) lebih tinggi jika dibandingkan perlakuan yang lain. Studi ini menunjukkan bahwa lapisan tipis kitosan sebelum penyimpanan dan distribusi ikan kakap merah dapat memperpanjang umur simpan ikan segar meskipun kualitas mikrobiologis ikan tergantung pada kualitas awal produk sebelum perlakuan pelapisan tipis kitosan. Abstract The effect of three different concentration of chitosan (0, 1 and 2 % w/v) on microbiological (aerobic plate count), chemicals (pH and total volatile basic nitrogen (TVB-N)), and sensory properties of red snapper (Lutjanus argentimaculatus Forsskal, 1775) during cold storage (4-7 o C) was evaluated periodically. The microbiological quality of red snapper coated with chitosan was lower compared to the control, whereas pH and TVB-N were lower when treated with chitosan coating. The overall score of sensory evaluation of chitosan with concentration of 1% (w/v) was higher compared to remaining treatments. This study indicated that coating of chitosan prior to storage and distribution of red snapper prolong the shelf life of the fish but the microbial quality during storage is depend on initial quality of the fish.