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

Al Marisa Rinaldi; Emma Rochima; Mochamad Untung; Iis Rostini

doi:10.9734/ajfar/2023/v22i1561

Research Article Open access CC BY 4.0

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

Al Marisa Rinaldi, Emma Rochima, Mochamad Untung, Iis Rostini

Asian Journal of Fisheries and Aquatic Research · pp. 10–18 · Published 5 Apr 2023

10.9734/ajfar/2023/v22i1561

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.

Sausage catfish edible film fish oil nanochitosan canna starch

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Al Marisa Rinaldi, Emma Rochima, Mochamad Untung, Iis Rostini (2023). 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. Asian Journal of Fisheries and Aquatic Research , 10–18. https://doi.org/10.9734/ajfar/2023/v22i1561

Affiliations

Al Marisa Rinaldi — Department of Fisheries, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Indonesia.
Emma Rochima — Department of Fisheries, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Indonesia.
Mochamad Untung — Department of Fisheries, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Indonesia.
Iis Rostini — Department of Fisheries, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Indonesia.

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