Preservation of meatballs with edible coating of chitosan dissolved in rice hull-based liquid smoke
Hera Desvita, Muhammad Faisal, Mahidin Mahidin, Suhendrayatna Suhendrayatna
Abstract
bacteria. The use of 5% concentrated liquid smoke reduced the number of bacterial colonies, with TPC values not below the SNI threshold after 48-hour storage. This indicates that liquid smoke has potential as an antibacterial. The TVB-N value doubled after 24 h, but the meatballs still had good freshness. After 54 h of storage time, the TVB-N value in all treatments exceeded the SNI threshold of 0.254 mgN/100 g, and the meatballs were no longer suitable for consumption.
Topics & Concepts
ChitosanSmokeCoatingHullFood scienceChemistryPolymer scienceChemical engineeringMaterials scienceEngineeringComposite materialOrganic chemistryNanocomposite Films for Food PackagingMeat and Animal Product QualityMicroencapsulation and Drying Processes