响应面法研究VCO纳米乳液、角叉菜胶和海藻酸盐复配可食用涂层在品当鱼保鲜中的应用

IF 1.8 4区 材料科学 Q4 GREEN & SUSTAINABLE SCIENCE & TECHNOLOGY Green Materials Pub Date : 2023-11-28 DOI:10.1680/jgrma.23.00066
Hana Iswahyuni, Nugraha Edhi Suyatma, Nur Wulandari, Hari Eko Irianto, Fera Roswita Dewi, Nurhayati, Ellya Sinurat, Rodiah Nurbayasari, Giyatmi, Dina Fransiska
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引用次数: 0

摘要

本研究旨在以初榨椰子油(VCO)纳米乳液、角叉菜胶和海藻酸盐为原料,研制一种可食用涂层,以延长平当鱼产品的保质期。研究包括三个阶段:材料制备、表征和确定实验设计的因素和响应;参数优化,实现最优工况;以及平塘鱼涂膜前后特性的应用与分析。海藻酸盐浓度为0.5 ~ 1.5%,角叉菜胶浓度为0.5 ~ 1.5%,VCO纳米乳浓度为0.5 ~ 1.0%。本研究的结果是一种最佳的食品包衣液,其颜色清澈明亮,呈白色。包覆该层的品当鱼在含水量(48.46%)、失重(0.39%)、pH(5.84)、总挥发碱(47.01%)、含盐量(2.9%)、外观(7)、质地(7)、黏液(7)等方面均有改善;同时,细菌总数保持不变(8 log CFU/g),霉菌总数保持不变(5 log CFU/g),香气和口感得分为6分。因此,本研究成功制备了一种优化的食用涂层,可以提高品当鱼的品质,延长其保质期,使其适合更广泛的市场销售。
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Application of edible coating made from blends of VCO nanoemulsion, iota carrageenan, and alginate for pindang fish preservation by using response surface methodology
This study aims to develop an edible coating based on virgin coconut oil (VCO) nanoemulsion, iota carrageenan and alginate to prolong the shelf life of pindang (mildly salted cooked) fish products. The research involved three stages: material preparation, characterization, and determination of factors and responses for experimental design; parameter optimization to achieve optimal conditions; and application and analysis of pre-and post-coating characteristics of pindang fish. The parameter ranges were 0.5-1.5% for alginate concentration, 0.5-1.5% for iota carrageenan concentration, and 0.5-1.0% for VCO nanoemulsion concentration. The results of this study were an optimized food coating solution that was clear and bright white in colour. Pindang fish coated with this layer showed improved quality in terms of water content (48.46%), weight loss (0.39%), pH (5.84), total volative base (47.01%), salt content (2.9%), appearance (7), texture (7), and slime (7);. At the same time, the total bacterial count remained unchanged (8 log CFU/g), mold count remained unchanged (5 log CFU/g), and the aroma and taste received a score of 6. Thus, this study successfully produced an optimized edible coating that can enhance the quality and extend the shelf life of pindang fish, making it suitable for broader market distribution.
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来源期刊
Green Materials
Green Materials Environmental Science-Pollution
CiteScore
3.50
自引率
15.80%
发文量
24
期刊介绍: The focus of Green Materials relates to polymers and materials, with an emphasis on reducing the use of hazardous substances in the design, manufacture and application of products.
期刊最新文献
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