CASSAVA STARCH-BASED EDIBLE COATINGS ENRICHED WITH Alpina purpurata AND Kaempferia rotunda ESSENTIAL OILS FOR PATIN FILLETS PRESERVATION
DOI:
https://doi.org/10.11113/jt.v78.8205Keywords:
Alpinia purpurata (Vieill.) K. Schum, edible coating, essential oil, Kaempferia rotunda L., preservationAbstract
Cassava starch–based edible coating enriched with essential oil of Alpinia purpurata and Kaempferia rotunda was applied to preserve patin fillets during frozen storage. The quality of fillets was analyzed based on microbiological and chemical properties. Different concentration of essential oil in distilled water, 0 % (control), 0.1 % and 1 % (v/v), was added in cassava starch–based edible coating. The addition of essential oil significantly inhibited the microbial growth by reducing protein deterioration and delaying lipid oxidation in fillets during 4 mo of frozen storage. The results indicates that essential oil of Alpinia purpurata and Kaempferia rotunda can be used as an alternative preservation as it could protect frozen fish fillets from deterioration and extend the shelf life.
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