Malaysian Applied Biology Journal

  • Increase font size
  • Default font size
  • Decrease font size

47_04_09

E-mail Print PDF

Malays. Appl. Biol. (2018) 47(4): 79–87

 

SHELF LIFE STUDY AND SENSORY EVALUATION OF

CULINARY PRODUCT (‘Asam Pedas’ CUBE)

USING CHITOSAN FILM


ADZALY, N.Z.1*, KASIM, N.2, WATT MOEY, S.1, ANVARALI, M.N.1, MANSHOR, M.R.1,

ABD HALIM, K.H.1, AKBAR, A.1 and MOHAMAD, H.1


1Food Science Technology Research Centre, MARDI Headquarters 43400 Serdang,

Selangor, Malaysia

2MARDI Johor Bahru, 80350 Johor Bahru, Johor, Malaysia

*E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it


Accepted 6 September 2018, Published online 25 October 2018


ABSTRACT

The shelf life study and sensory evaluation of culinary product (‘asam pedas’ cube) using chitosan film was carried out by real time study at 25ºC for 12 months of storage. ‘Asam pedas’ cube was wrapped with chitosan edible film (CEF) and paper/foil (commercial wrapper for seasonings cubes) as a control. The analytical parameters involved such as microbiological tests, water activity (aw), moisture content (%), color and sensory evaluation. The results showed, the microbiological count (total plate count) is considered satisfactory (below 5 log cfu/g) throughout 12 months of storage as the counts are within allowable limits (acceptable limit is 5 × 105) for both ‘asam pedas’ cube wrapped in chitosan edible film (CEF) and paper/ foil. Furthermore, the water activity (aw) and color of ‘asam pedas cube’ wrapped in chitosan film were reduced in a similar pattern (p<0.05) with paper/foil during the storage period. ‘Asam pedas’ cubes as well as its gravy (cube dissolved in water) were evaluated in sensory evaluation test. The test was done by 25 semi-trained panelists from Food Science Technology Research Centre, MARDI. The overall acceptability of ‘asam pedas’ cube and its gravy wrapped with chitosan edible film (CEF) and control from 0 to 12 months were reduced (p>0.05) about 12.16% and 11.6%, respectively, while the gravy also reduced (p>0.05) about 17.69% and 14.29%, respectively. Chitosan edible film (CEF) and paper/foil showed no significant differences (p>0.05) in retaining ‘asam pedas’ cube and its gravy attributes. In conclusion, ‘asam pedas’ cube is safe to eat and have a shelf life of 12 months at room temperature.

Key words: Chitosan film, shelf life study, culinary spices, ‘asam pedas’ cube

 

Latest MABJ issue

Vol 47(4) October 2018

Cover Photo

Table of content

Latest news!

According to MyCite 2014 report, MABJ ranked 95 out of 142 Malaysian journals in terms of yearly impact factor.