Potential of Nanochitosan as an Edible Coating on Pangasius Fillet: A Review
Bachrul Ilman, Emma Rochima, Walim Lili, Rusky Intan Pratama
Asian Journal of Fisheries and Aquatic Research · pp. 78–85 · Published 26 Dec 2022
10.9734/ajfar/2022/v20i6519Abstract
Pangasius fillet are highly perishable foods and have a relatively short shelf life due to the quality degradation process. Nanochitosan is known to have the potential to protect fish fillets as an edible coating because it can penetrate deep into meat tissue and has high antibacterial activity. This article aims to produce good characteristics of nanochitosan (including: particle size, functional groups and particle morphology) and edible coating of nanochitosan (including: viscosity and transparency) as well as to analyze the effect of adding nanochitosan as an edible coating in inhibiting the deterioration of the quality of pangasius fillets during storage based on the total plate count (TPC) and organoleptic parameters according to the Indonesian National Standard 8606:2018.
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