The Effect of Chitosan-based Edible Coating on the Shelf Life of Steamed Shrimp Based on Moisture Content and Color Measurement

Fisheries Product Processing Technology

Steamed shrimp is one of the processed fishery products that is popular with the public, mainly because it has high protein content, attractive color, has a distinctive taste and can be eaten immediately. To minimize the quality degradation process in steamed shrimp, such as discoloration and microorganism activity, chitosan was added as an edible coating. This study aims to inhibit the damage of steamed shrimp which are given chitosan edible coating during the storage period. The method used in this study is an experimental method. Steamed shrimp soaked in edible coating added with chitosan treatment of 0%, 1.5%, 2%, 2.5%, and 3% for 3 minutes, and stored at low temperature (5-10 oC). Observations were made on day-1, 3, 4, 5, 7, 8, 9, 10, 11, 12, and day-13. The parameters observed included moisture content and color test. The results showed that the 2% chitosan concentration was the optimal concentration for storing steamed shrimp at low temperature on the 12th day, with a water content of 68.34% and the steamed shrimp sample had a white color with a slightly yellowish red color.

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