Potential Edible Film Biocomposite (Canna Starch, Nanochitosan and Fish Oil) for Extend Shelf Life Pangasius Sausages Based on Organoleptic Characteristics, Water Content, and pH: A Review

Abstract

In general, commercial sausages can only last at room temperature for 1 day, because sausages are made from raw materials that are easily degraded in quality, especially fish sausages where fish are included in perishable foods that are easily degraded due to the high water content in fish which is suitable for microbial growth so a solution is needed to overcome these problems. Biocompote film made from fish oil, nano chitosan and canna starch has the potential to be used as a packaging substitute for casings that are more environmentally friendly and can extend the shelf life by analyzing pH, water content and organoleptic to determine the effect of the application of edible film on catfish sausages.