A study on the preservation of fishballs using chitosan | |
| Author | Sirirat Jongrittiporn |
| Call Number | AIT Thesis no. BP-01-04 |
| Subject(s) | Chitosan Food--Preservation |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. BP-01-04 |
| Abstract | Inhibition and inactivation of four pathogenic bacteria which contaminate fish ball (Escherichai coli, Staphylococcus aureus, Salmonella weltevreden, Vibrio cholerae) by chitosan were studied. Chitosan which has deacetylation number 90, and molecular weight 106 dalton was used. The experiment were done in vitro with chitosan at 0 %, 0.001 %, 0.01 %, 0.1%, 1 %. In vitro the result showed at 0.1 % chitosan can inhibit the growth of four organisms. The growth of Stap. aureus was inhibited at 0.01 % chitosan. The effectiveness of chitosan against Stap. aureus was greatest, followed by V. cholerae, Salmonella sp. And E. coli The effective of chitosan to inhibit the growth of organism in fish ball is extend the lag phase of organism and decrease growth of four organism when compare with control sample. The potential for using chitosan as a natural food preservative in fish ball was studied in two ways. One involved dipping sterilized fish ball in solution of the four organisms studied and the incubating at 37 C. The second involves keeping the fish ball with chitosan at 4 C as is done in the retail market to see extensive of shelf life. Chitosan were added in fish ball at levels of 0.1 g and 1 g per surimi 100 g during process of fish ball. Chitosan showed the ability to prolong shelf life of fish ball and can inhibit growth of the spoilage organism through 20 days. The result demonstrated that chitosan may be useful as a preservative when combined with chill storage in specific food applications. At level of 1 % it was found that the microorganisms were inhibited considerably. The shelf life of the fish ball can be extend up to 20 days. |
| Year | 2001 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. BP-01-04 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Bioprocess Technology (BP) |
| Chairperson(s) | Rakshit, Sudip K.; |
| Examination Committee(s) | Jindal, Vinod K.;Athapol Noomhorm ;Attaya Kungsuwan ; |
| Scholarship Donor(s) | Thai Royal Government (RTG) H.M. Queen's Scholarship Program |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2001 |