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Preservation of meatballs with edible coating of chitosan dissolved in rice hull-based liquid smoke

The purpose of this study was to determine the effectiveness of edible coatings of chitosan dissolved with liquid smoke in preserving meatballs. The liquid smoke was derived from rice hulls pyrolyzed at 340 °C. The edible coating was made by dissolving 0.5%, 1%, and 1.5% chitosan in 100 ml of liquid...

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Detalles Bibliográficos
Autores principales: Desvita, Hera, Faisal, Muhammad, Mahidin, Suhendrayatna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7575884/
https://www.ncbi.nlm.nih.gov/pubmed/33102852
http://dx.doi.org/10.1016/j.heliyon.2020.e05228
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author Desvita, Hera
Faisal, Muhammad
Mahidin
Suhendrayatna
author_facet Desvita, Hera
Faisal, Muhammad
Mahidin
Suhendrayatna
author_sort Desvita, Hera
collection PubMed
description The purpose of this study was to determine the effectiveness of edible coatings of chitosan dissolved with liquid smoke in preserving meatballs. The liquid smoke was derived from rice hulls pyrolyzed at 340 °C. The edible coating was made by dissolving 0.5%, 1%, and 1.5% chitosan in 100 ml of liquid smoke at concentrations of 3% and 5%. Preservation was carried out by soaking the meatballs in the edible coating solution for 15 min and storing them at room temperature with observations every 6 h. Food resistance was examined using the Antibacterial Activity Test, Total Plate Count (TPC), and Total Volatile Base Nitrogen (TVB-N). The results of the antibacterial activity test showed that chitosan-dissolved liquid smoke had inhibition zones ranging from 6.49–7.07 mm against E. coli and 6.52–7.26 mm against Salmonella 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.
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spelling pubmed-75758842020-10-23 Preservation of meatballs with edible coating of chitosan dissolved in rice hull-based liquid smoke Desvita, Hera Faisal, Muhammad Mahidin Suhendrayatna Heliyon Research Article The purpose of this study was to determine the effectiveness of edible coatings of chitosan dissolved with liquid smoke in preserving meatballs. The liquid smoke was derived from rice hulls pyrolyzed at 340 °C. The edible coating was made by dissolving 0.5%, 1%, and 1.5% chitosan in 100 ml of liquid smoke at concentrations of 3% and 5%. Preservation was carried out by soaking the meatballs in the edible coating solution for 15 min and storing them at room temperature with observations every 6 h. Food resistance was examined using the Antibacterial Activity Test, Total Plate Count (TPC), and Total Volatile Base Nitrogen (TVB-N). The results of the antibacterial activity test showed that chitosan-dissolved liquid smoke had inhibition zones ranging from 6.49–7.07 mm against E. coli and 6.52–7.26 mm against Salmonella 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. Elsevier 2020-10-17 /pmc/articles/PMC7575884/ /pubmed/33102852 http://dx.doi.org/10.1016/j.heliyon.2020.e05228 Text en © 2020 The Author(s) http://creativecommons.org/licenses/by-nc-nd/4.0/ This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Research Article
Desvita, Hera
Faisal, Muhammad
Mahidin
Suhendrayatna
Preservation of meatballs with edible coating of chitosan dissolved in rice hull-based liquid smoke
title Preservation of meatballs with edible coating of chitosan dissolved in rice hull-based liquid smoke
title_full Preservation of meatballs with edible coating of chitosan dissolved in rice hull-based liquid smoke
title_fullStr Preservation of meatballs with edible coating of chitosan dissolved in rice hull-based liquid smoke
title_full_unstemmed Preservation of meatballs with edible coating of chitosan dissolved in rice hull-based liquid smoke
title_short Preservation of meatballs with edible coating of chitosan dissolved in rice hull-based liquid smoke
title_sort preservation of meatballs with edible coating of chitosan dissolved in rice hull-based liquid smoke
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7575884/
https://www.ncbi.nlm.nih.gov/pubmed/33102852
http://dx.doi.org/10.1016/j.heliyon.2020.e05228
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