The shelf life of smoked catfish coated with edible coating chitosan with an addition horticultural product (red ginger and red galangal) essential oil using the acceleration method

Abstract

This study aimed to calculate the shelf life of smoked catfish coated with edible coating chitosan, red ginger, and red galangal essential oil. The smoked catfish was kept for 30 days at three different temperatures, i.e., 30, 35, and 40°C, and the sensory evaluations of rancidity and thiobarbituric acid (TBA) values of the smoked catfish served as the criteria monitored during the storage process. The obtained data were analyzed using linear regression to show the relations between storage time and the measured variables. Furthermore, the Arrhenius method was used to calculate the shelf life of smoked catfish to compare the decline in the quality of the smoked catfish. The result showed that the smoked catfish coated with edible coating chitosan and red ginger had a shelf life of 32.90 days at a temperature of 30°C with the regression equation y = 2529.6x + 4.3342, and the smoked catfish coated with edible coating chitosan, red ginger, and red galangal essential oil was 37.10 with the regression equation y = -3085.1x + 6.039. For the next research, it is necessary to research on the effect of red galangal essential oil on the shelf life of smoked catfish.