Effects of coating chitosan inhibition to quality of fish fillet Oreochromis niloticus at room temperature storage

Abstract

Fresh fish shelf life can be extended by adding antibacterial compounds such as synthetic chemicals or natural materials. One of the natural ingredients that are safe to use to prolong the freshness of the fish is chitosan. Chitosan is able to provide quality deterioration inhibitory effect of fillet of tilapia. The rate of decline in the value of organoleptic fillet of tilapia treated chitosan solution is slower when compared to no treatment tilapia fillet chitosan solution. In the organoleptic test until the 18 hours of storage, 2% chitosan solution capable of maintaining the highest organoleptic value for the parameter sightings meat, texture, and smell fillet. The use of 2% chitosan solution provided the best results based on the parameters of the appearance of meat, the texture, the smell, the pH value and the value of TVB fillet.