Effect of Chitosan Coating Containing Active Agents on Microbial Growth, Rancidity and Moisture Loss of Meatball During Storage

Yudi Pranoto (Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jl. Sosio Yustisia, Yogyakarta 55281)
Sudip Kumar Rakshit (Department of Food Engineering and Bioprocess Technology, School of Environment, Resources and Development, Asian Institute of Technology, P.O. Box 4, Klong Luang, Pathumthani 12120, Thailand)

agriTECH
Vol 28, No 4 (2008)

Edible coatings based on chitosan were applied on meatball product in order to preserve quality during storages atambient and refrigeration temperatures. To improve its efficacy, chitosan coatings were incorporated with garlic oil0.2%, potassium sorbate 0.1 % and nisin 51,000 IU. The qualities of meatball assessed were total microbial growth, TBA value and percentage of moisture loss. All chitosan coatings suppressed microbial growth in meatball and strong- ly revealed when stored at refrigeration temperature. Incorporating garlic oil 0.2% into chitosan coating resulted in a greater reduction of rancidity level in meatball for both storages. Moisture loss of meatball was significantly reduced by all chitosan coatings and obviously shown when stored at refrigeration temperature.