Potential Edible Film Biocomposite (Gelatin, Nanochitosan, and Beeswax) for Extend Shelf Life Pangasius Fillets Based on Organoleptic Characteristics, Rottenness, and pH: A Review
Nurfy Luthfiati *
Department of Fisheries, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Indonesia.
Emma Rochima
Department of Fisheries, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Indonesia.
Iis Rostini
Department of Fisheries, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Indonesia.
Rusky Intan Pratama
Department of Fisheries, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
Pangasius fillets have a shelf life of 6 days at cold temperatures because fish is a perishable food. Application of biocomposite edible films made from gelatin, nanochitosan, and beeswax can extend the shelf life of pangasius fillets due to their ability to improve mechanical and physical properties which will affect the product. The effect of using biocomposite edible films on pangasius fillets can be analyzed through pH, organoleptic, and rottenness parameters.
Keywords: Pangasius fillet, biocomposite edible films, gelatin, nanochitosan, beeswax