Application of Chitosan and Chinese Lemon Extract (Citrus Mitis) Based Edible Coating on Tuna Fillet

Nini Munirah Renur; Yadi Haryadi; Emmy Darmawati; Imanuel Berly Delvis Kapelle

doi:doi:10.11648/j.jfns.20160402.11

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Application of Chitosan and Chinese Lemon Extract (Citrus Mitis) Based Edible Coating on Tuna Fillet

Nini Munirah Renur, Yadi Haryadi, Emmy Darmawati, Imanuel Berly Delvis Kapelle

Published in Journal of Food and Nutrition Sciences (Volume 4, Issue 2)

Received: 17 December 2015 Accepted: 6 January 2016 Published: 2 March 2016

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Abstract

Fish is a food that is very susceptible to degradation. One way to maintain the freshness of the fish is by using packaging edible coating with natural ingredients. This study used that chitosan and chienese lemon extract (Citrus mitis) as the natural agent in edible coating production. The purpose of this study was to examine the application of edible coating made from chitosan and citrus mitis on tuna fillets and to test the application of edible coating at each concentration, to get the best concentration based on pH and Total Bacterial Count (TBC). Tuna fillet with a size of 3 x 5 cm with a thickness of 1 cm was made edible coating by immersion system. Furthermore, edible coating made from chitosan in the concentrations of 1–4% was made by acetic acid solvent of 1% at a temperature of 50°C for 60 min, followed by the addition of 0.5% glycerol. On the other hand, edible coating made from citrus mitis in the concentration of 10-40% was made by jelly solution of 1% at 50°C for 60 min, followed by adding 0.5% of glycerol. Based on this study, it was understood that the best concentration for edible coating made from chitosan and citrus mitis was respectively 1% (pH 5.67; TBC 4.93) and 40% (pH 5.32; TBC 6.23). Furthermore it was known that the higher acid concentration, the better edible coating was obtained.

Published in	Journal of Food and Nutrition Sciences (Volume 4, Issue 2)
DOI	10.11648/j.jfns.20160402.11
Page(s)	29-33
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

Edible Coating, Chitosan, Chienese Lemon Extract

References

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[2]	Sathivel S. 2005. Chitosan and protein coatings Affect yield, moisture loss, and lipid oxidation of apple pink salmon fillets during frozen storage. Journal of Food Science 70: 445-459.
[3]	Regalado C, Perez-Perez C, Lara Cortes E, Garcia Almendarez B. 2006. Whey protein based edible food packaging films and coatings. Agricultural and Food Biotechnology. pp. 237-261.
[4]	Sothornvit R, Krotcha J M. 2005. Plasticizers in edible films and coatings. Innovation in Food Packaging. Pp. 403-433.
[5]	Fan, W. J., Sun, J. X. & Chen, Y. C. 2009. Effects of chitosan coating on quality and shelf life of silver carp during stogare frozen. Food chemistry, 115, 66-70.
[6]	Casariego A, Souza BWS, Vicente AA, Teixeira JA, Cruz L, Diaz R. 2008. Chitosan coating surface properties as affected by plasticizer, surfactant and polymer concentrations in relation to the surface properties of chitosan coating. Food Hydrocolloids. 1452-1459.
[7]	Soenaryono H. 1989. The introduction of species of fruit trees planting fruits in Indonesia. Sinar Baru. Bandung.
[8]	Butler BL, Vergano PJ, testin RF, Bunn JM, JL Wiles. 1996. Mechanical and barrier properties of edible chitosan films as affected by composition and storage. J. Food Science. 953-955.
[9]	Fardiaz S. 1987. Food Microbiology. Determination of Practice. Bogor: Department of Food Technology and Nutrition, Faculty of Agriculture T'eknologi, IPB.
[10]	Fardiaz, S. 1992. Food microbiology I. PT. Gramedia Pustaka Utamaa, Jakarta.
[11]	Thatte, MR 2004. Synthesis and antibacterial assessment of water-soluble chitosan derivatives bearing hydrophobic quarternary ammonium functionality [dissertation]. Los Angeles: Louisiana State University and Agricultural and Mechanical College.
[12]	Tsai, GJ Zhang, SL Shieh, PL 2004. Antimicrobial activity of the low molecular weight chitosan Obtained from cellulose digestion of chitosan. Journal of Food Prot 67: 396-398.
[13]	Frazier WC and Westhoff DC. 1998. Food microbiology. Tata McGraw Hill Publ. Co. Ltd, New Delhi.

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APA Style

Nini Munirah Renur, Yadi Haryadi, Emmy Darmawati, Imanuel Berly Delvis Kapelle. (2016). Application of Chitosan and Chinese Lemon Extract (Citrus Mitis) Based Edible Coating on Tuna Fillet. Journal of Food and Nutrition Sciences, 4(2), 29-33. https://doi.org/10.11648/j.jfns.20160402.11

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ACS Style

Nini Munirah Renur; Yadi Haryadi; Emmy Darmawati; Imanuel Berly Delvis Kapelle. Application of Chitosan and Chinese Lemon Extract (Citrus Mitis) Based Edible Coating on Tuna Fillet. J. Food Nutr. Sci. 2016, 4(2), 29-33. doi: 10.11648/j.jfns.20160402.11

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AMA Style

Nini Munirah Renur, Yadi Haryadi, Emmy Darmawati, Imanuel Berly Delvis Kapelle. Application of Chitosan and Chinese Lemon Extract (Citrus Mitis) Based Edible Coating on Tuna Fillet. J Food Nutr Sci. 2016;4(2):29-33. doi: 10.11648/j.jfns.20160402.11

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@article{10.11648/j.jfns.20160402.11,
  author = {Nini Munirah Renur and Yadi Haryadi and Emmy Darmawati and Imanuel Berly Delvis Kapelle},
  title = {Application of Chitosan and Chinese Lemon Extract (Citrus Mitis) Based Edible Coating on Tuna Fillet},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {4},
  number = {2},
  pages = {29-33},
  doi = {10.11648/j.jfns.20160402.11},
  url = {https://doi.org/10.11648/j.jfns.20160402.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20160402.11},
  abstract = {Fish is a food that is very susceptible to degradation. One way to maintain the freshness of the fish is by using packaging edible coating with natural ingredients. This study used that chitosan and chienese lemon extract (Citrus mitis) as the natural agent in edible coating production. The purpose of this study was to examine the application of edible coating made from chitosan and citrus mitis on tuna fillets and to test the application of edible coating at each concentration, to get the best concentration based on pH and Total Bacterial Count (TBC). Tuna fillet with a size of 3 x 5 cm with a thickness of 1 cm was made edible coating by immersion system. Furthermore, edible coating made from chitosan in the concentrations of 1–4% was made by acetic acid solvent of 1% at a temperature of 50°C for 60 min, followed by the addition of 0.5% glycerol. On the other hand, edible coating made from citrus mitis in the concentration of 10-40% was made by jelly solution of 1% at 50°C for 60 min, followed by adding 0.5% of glycerol. Based on this study, it was understood that the best concentration for edible coating made from chitosan and citrus mitis was respectively 1% (pH 5.67; TBC 4.93) and 40% (pH 5.32; TBC 6.23). Furthermore it was known that the higher acid concentration, the better edible coating was obtained.},
 year = {2016}
}

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TY  - JOUR
T1  - Application of Chitosan and Chinese Lemon Extract (Citrus Mitis) Based Edible Coating on Tuna Fillet
AU  - Nini Munirah Renur
AU  - Yadi Haryadi
AU  - Emmy Darmawati
AU  - Imanuel Berly Delvis Kapelle
Y1  - 2016/03/02
PY  - 2016
N1  - https://doi.org/10.11648/j.jfns.20160402.11
DO  - 10.11648/j.jfns.20160402.11
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 29
EP  - 33
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20160402.11
AB  - Fish is a food that is very susceptible to degradation. One way to maintain the freshness of the fish is by using packaging edible coating with natural ingredients. This study used that chitosan and chienese lemon extract (Citrus mitis) as the natural agent in edible coating production. The purpose of this study was to examine the application of edible coating made from chitosan and citrus mitis on tuna fillets and to test the application of edible coating at each concentration, to get the best concentration based on pH and Total Bacterial Count (TBC). Tuna fillet with a size of 3 x 5 cm with a thickness of 1 cm was made edible coating by immersion system. Furthermore, edible coating made from chitosan in the concentrations of 1–4% was made by acetic acid solvent of 1% at a temperature of 50°C for 60 min, followed by the addition of 0.5% glycerol. On the other hand, edible coating made from citrus mitis in the concentration of 10-40% was made by jelly solution of 1% at 50°C for 60 min, followed by adding 0.5% of glycerol. Based on this study, it was understood that the best concentration for edible coating made from chitosan and citrus mitis was respectively 1% (pH 5.67; TBC 4.93) and 40% (pH 5.32; TBC 6.23). Furthermore it was known that the higher acid concentration, the better edible coating was obtained.
VL  - 4
IS  - 2
ER  -

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Author Information

Nini Munirah Renur

Fishery Product Technology, Polytechnic State Fisheries Tual, Maluku Southeast, Indonesia
Yadi Haryadi

Food Science Department, Agriculture Technology Faculty, Bogor Agricultural Institute, Bogor, Indonesia
Emmy Darmawati

Post-Hervest Technology Department, Agriculture Technology Faculty, Bogor Agricultural Institute, Bogor, Indonesia
Imanuel Berly Delvis Kapelle

Chemistry Department, Mathematic and Natural Science Faculty, Pattimura University, Maluku, Indonesia

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APA Style

Nini Munirah Renur, Yadi Haryadi, Emmy Darmawati, Imanuel Berly Delvis Kapelle. (2016). Application of Chitosan and Chinese Lemon Extract (Citrus Mitis) Based Edible Coating on Tuna Fillet. Journal of Food and Nutrition Sciences, 4(2), 29-33. https://doi.org/10.11648/j.jfns.20160402.11

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ACS Style

Nini Munirah Renur; Yadi Haryadi; Emmy Darmawati; Imanuel Berly Delvis Kapelle. Application of Chitosan and Chinese Lemon Extract (Citrus Mitis) Based Edible Coating on Tuna Fillet. J. Food Nutr. Sci. 2016, 4(2), 29-33. doi: 10.11648/j.jfns.20160402.11

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AMA Style

Nini Munirah Renur, Yadi Haryadi, Emmy Darmawati, Imanuel Berly Delvis Kapelle. Application of Chitosan and Chinese Lemon Extract (Citrus Mitis) Based Edible Coating on Tuna Fillet. J Food Nutr Sci. 2016;4(2):29-33. doi: 10.11648/j.jfns.20160402.11

Copy | Download

@article{10.11648/j.jfns.20160402.11,
  author = {Nini Munirah Renur and Yadi Haryadi and Emmy Darmawati and Imanuel Berly Delvis Kapelle},
  title = {Application of Chitosan and Chinese Lemon Extract (Citrus Mitis) Based Edible Coating on Tuna Fillet},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {4},
  number = {2},
  pages = {29-33},
  doi = {10.11648/j.jfns.20160402.11},
  url = {https://doi.org/10.11648/j.jfns.20160402.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20160402.11},
  abstract = {Fish is a food that is very susceptible to degradation. One way to maintain the freshness of the fish is by using packaging edible coating with natural ingredients. This study used that chitosan and chienese lemon extract (Citrus mitis) as the natural agent in edible coating production. The purpose of this study was to examine the application of edible coating made from chitosan and citrus mitis on tuna fillets and to test the application of edible coating at each concentration, to get the best concentration based on pH and Total Bacterial Count (TBC). Tuna fillet with a size of 3 x 5 cm with a thickness of 1 cm was made edible coating by immersion system. Furthermore, edible coating made from chitosan in the concentrations of 1–4% was made by acetic acid solvent of 1% at a temperature of 50°C for 60 min, followed by the addition of 0.5% glycerol. On the other hand, edible coating made from citrus mitis in the concentration of 10-40% was made by jelly solution of 1% at 50°C for 60 min, followed by adding 0.5% of glycerol. Based on this study, it was understood that the best concentration for edible coating made from chitosan and citrus mitis was respectively 1% (pH 5.67; TBC 4.93) and 40% (pH 5.32; TBC 6.23). Furthermore it was known that the higher acid concentration, the better edible coating was obtained.},
 year = {2016}
}

Copy | Download

TY  - JOUR
T1  - Application of Chitosan and Chinese Lemon Extract (Citrus Mitis) Based Edible Coating on Tuna Fillet
AU  - Nini Munirah Renur
AU  - Yadi Haryadi
AU  - Emmy Darmawati
AU  - Imanuel Berly Delvis Kapelle
Y1  - 2016/03/02
PY  - 2016
N1  - https://doi.org/10.11648/j.jfns.20160402.11
DO  - 10.11648/j.jfns.20160402.11
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 29
EP  - 33
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20160402.11
AB  - Fish is a food that is very susceptible to degradation. One way to maintain the freshness of the fish is by using packaging edible coating with natural ingredients. This study used that chitosan and chienese lemon extract (Citrus mitis) as the natural agent in edible coating production. The purpose of this study was to examine the application of edible coating made from chitosan and citrus mitis on tuna fillets and to test the application of edible coating at each concentration, to get the best concentration based on pH and Total Bacterial Count (TBC). Tuna fillet with a size of 3 x 5 cm with a thickness of 1 cm was made edible coating by immersion system. Furthermore, edible coating made from chitosan in the concentrations of 1–4% was made by acetic acid solvent of 1% at a temperature of 50°C for 60 min, followed by the addition of 0.5% glycerol. On the other hand, edible coating made from citrus mitis in the concentration of 10-40% was made by jelly solution of 1% at 50°C for 60 min, followed by adding 0.5% of glycerol. Based on this study, it was understood that the best concentration for edible coating made from chitosan and citrus mitis was respectively 1% (pH 5.67; TBC 4.93) and 40% (pH 5.32; TBC 6.23). Furthermore it was known that the higher acid concentration, the better edible coating was obtained.
VL  - 4
IS  - 2
ER  -

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