Chitosan as Antimicrobial Agent and Fatty Acid Absorber in Smoked Skipjack Tuna Processed Using Coconut Shell

Amos Killay; Nurpudji A. Taslim; Suryani As’ad; Meta Mahendratta

doi:doi:10.11648/j.ajls.20150302.16

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Chitosan as Antimicrobial Agent and Fatty Acid Absorber in Smoked Skipjack Tuna Processed Using Coconut Shell

Amos Killay, Nurpudji A. Taslim, Suryani As’ad, Meta Mahendratta

Published in American Journal of Life Sciences (Volume 3, Issue 2)

Received: 16 January 2015 Accepted: 23 January 2015 Published: 4 March 2015

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Abstract

Background: Chitosan, a hydrophilic biopolymer industrially obtained by N-deacetylation of chitin, which allow for a wide scope of applications and can be applied as an antimicrobial agent.Theaim of this study was to determine theconcentration of chitosan compound in which it can play an active role in inhibiting the growth of bacteria and also absorb the fatty acid /cholesterol in the smoked fish meat. Method: The research method used in this study wastheRandomized Block Design (RBD) factorial. There were two treatments in this study, namely: Treatment A (fish was dipped in a chitosan solution and then smoked), Treatment B (fish was smoked and then dipped in a 1%, 2% and 3% chitosan solution) and one control, in which the fish was smoked without being dipped in chitosan solution and then stored for five days. Results: The results showed that the chitosan concentration (1%, 2%, 3%) significantly affected the growth of bacteria that occurred on day 3 (p = 0,00) and day 5 (p = 0,000), while day 1 did not differ significantly. There was a difference in the levels of fatty acids between the control and A (p = 0,00) and the control with B (p = 0,000), with the best concentration of chitosan was 3%. Conclusion: Fifteen saturated fatty acids and eleven unsaturated fatty acids were found in fish smoked with coconut shells.

Published in	American Journal of Life Sciences (Volume 3, Issue 2)
DOI	10.11648/j.ajls.20150302.16
Page(s)	93-99
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Chitosan, Antimicrobial, Smoked Skipjack Tuna

References

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[7]	Nuasaen S, Opaprakasit P, Tangboriboonrat P. Hollow latex particles functionalized with chitosan for the removal of formaldehyde from indoor air. Carbohydr Polym. 2013; 101: 179-87. doi: 10.1016/j.carbpol.2013.09.059.
[8]	Wang N, Wang X, Jia Y, Li X, Yu J, Ding B. Electrospunnano fibrous chitosan membranes modified with polyethyleneimine for formaldehyde detection. Carbohydr. Polym. 2014; 108:192-9. Doi: 10.1016/j.carbpol.2014.02.088.
[9]	Natthan Charernsriwilaiwat, Praneet Opanasopit, Theerasak Rojanarata and Tanasait Ngawhirunpat, In Vitro Antioxidant Activity of Chitosan Aqueous Solution: Effect of Salt Form. Tropical Journal of Pharmaceutical Research April 2012, 11 (2): 235-242.
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[15]	Jain NK, Jain SK. Development and In Vitro Characterization of Galactosylated Low Molecular Weight Chitosan Nanoparticles Bearing Doxorubicin. AAPS Pharm Sci Tech. 2010, 11(2): 686-697. doi:10.1208/s12249-010-9422.
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[17]	Dai T, Tanaka M, Huang Y-Y, Hamblin MR. Chitosan preparations for wounds and burns: antimicrobial and wound-healing effects. Expert review of anti-infective therapy 2011, 9(7): 857-879. doi:10.1586/eri.11.59.
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APA Style

Amos Killay, Nurpudji A. Taslim, Suryani As’ad, Meta Mahendratta. (2015). Chitosan as Antimicrobial Agent and Fatty Acid Absorber in Smoked Skipjack Tuna Processed Using Coconut Shell. American Journal of Life Sciences, 3(2), 93-99. https://doi.org/10.11648/j.ajls.20150302.16

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ACS Style

Amos Killay; Nurpudji A. Taslim; Suryani As’ad; Meta Mahendratta. Chitosan as Antimicrobial Agent and Fatty Acid Absorber in Smoked Skipjack Tuna Processed Using Coconut Shell. Am. J. Life Sci. 2015, 3(2), 93-99. doi: 10.11648/j.ajls.20150302.16

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AMA Style

Amos Killay, Nurpudji A. Taslim, Suryani As’ad, Meta Mahendratta. Chitosan as Antimicrobial Agent and Fatty Acid Absorber in Smoked Skipjack Tuna Processed Using Coconut Shell. Am J Life Sci. 2015;3(2):93-99. doi: 10.11648/j.ajls.20150302.16

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@article{10.11648/j.ajls.20150302.16,
  author = {Amos Killay and Nurpudji A. Taslim and Suryani As’ad and Meta Mahendratta},
  title = {Chitosan as Antimicrobial Agent and Fatty Acid Absorber in Smoked Skipjack Tuna Processed Using Coconut Shell},
  journal = {American Journal of Life Sciences},
  volume = {3},
  number = {2},
  pages = {93-99},
  doi = {10.11648/j.ajls.20150302.16},
  url = {https://doi.org/10.11648/j.ajls.20150302.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajls.20150302.16},
  abstract = {Background: Chitosan, a hydrophilic biopolymer industrially obtained by N-deacetylation of chitin, which allow for a wide scope of applications and can be applied as an antimicrobial agent.Theaim of this study was to determine theconcentration of chitosan compound in which it can play an active role in inhibiting the growth of bacteria and also absorb the fatty acid /cholesterol in the smoked fish meat. Method: The research method used in this study wastheRandomized Block Design (RBD) factorial. There were two treatments in this study, namely: Treatment A (fish was dipped in a chitosan solution and then smoked), Treatment B (fish was smoked and then dipped in a 1%, 2% and 3% chitosan solution) and one control, in which the fish was smoked without being dipped in chitosan solution and then stored for five days. Results: The results showed that the chitosan concentration (1%, 2%, 3%) significantly affected the growth of bacteria that occurred on day 3 (p = 0,00) and day 5 (p = 0,000), while day 1 did not differ significantly. There was a difference in the levels of fatty acids between the control and A (p = 0,00) and the control with B (p = 0,000), with the best concentration of chitosan was 3%. Conclusion: Fifteen saturated fatty acids and eleven unsaturated fatty acids were found in fish smoked with coconut shells.},
 year = {2015}
}

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TY  - JOUR
T1  - Chitosan as Antimicrobial Agent and Fatty Acid Absorber in Smoked Skipjack Tuna Processed Using Coconut Shell
AU  - Amos Killay
AU  - Nurpudji A. Taslim
AU  - Suryani As’ad
AU  - Meta Mahendratta
Y1  - 2015/03/04
PY  - 2015
N1  - https://doi.org/10.11648/j.ajls.20150302.16
DO  - 10.11648/j.ajls.20150302.16
T2  - American Journal of Life Sciences
JF  - American Journal of Life Sciences
JO  - American Journal of Life Sciences
SP  - 93
EP  - 99
PB  - Science Publishing Group
SN  - 2328-5737
UR  - https://doi.org/10.11648/j.ajls.20150302.16
AB  - Background: Chitosan, a hydrophilic biopolymer industrially obtained by N-deacetylation of chitin, which allow for a wide scope of applications and can be applied as an antimicrobial agent.Theaim of this study was to determine theconcentration of chitosan compound in which it can play an active role in inhibiting the growth of bacteria and also absorb the fatty acid /cholesterol in the smoked fish meat. Method: The research method used in this study wastheRandomized Block Design (RBD) factorial. There were two treatments in this study, namely: Treatment A (fish was dipped in a chitosan solution and then smoked), Treatment B (fish was smoked and then dipped in a 1%, 2% and 3% chitosan solution) and one control, in which the fish was smoked without being dipped in chitosan solution and then stored for five days. Results: The results showed that the chitosan concentration (1%, 2%, 3%) significantly affected the growth of bacteria that occurred on day 3 (p = 0,00) and day 5 (p = 0,000), while day 1 did not differ significantly. There was a difference in the levels of fatty acids between the control and A (p = 0,00) and the control with B (p = 0,000), with the best concentration of chitosan was 3%. Conclusion: Fifteen saturated fatty acids and eleven unsaturated fatty acids were found in fish smoked with coconut shells.
VL  - 3
IS  - 2
ER  -

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Author Information

Amos Killay

Biology Study Programm, Faculty of Mathematic and Sciences, Pattimura University, Ambon, Indonesia
Nurpudji A. Taslim

Department of Nutrition, Faculty of Medicine, Hasanuddin University, Makassar, Indonesia
Suryani As’ad

Department of Nutrition, Faculty of Medicine, Hasanuddin University, Makassar, Indonesia
Meta Mahendratta

Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar, Indonesia

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APA Style

Amos Killay, Nurpudji A. Taslim, Suryani As’ad, Meta Mahendratta. (2015). Chitosan as Antimicrobial Agent and Fatty Acid Absorber in Smoked Skipjack Tuna Processed Using Coconut Shell. American Journal of Life Sciences, 3(2), 93-99. https://doi.org/10.11648/j.ajls.20150302.16

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ACS Style

Amos Killay; Nurpudji A. Taslim; Suryani As’ad; Meta Mahendratta. Chitosan as Antimicrobial Agent and Fatty Acid Absorber in Smoked Skipjack Tuna Processed Using Coconut Shell. Am. J. Life Sci. 2015, 3(2), 93-99. doi: 10.11648/j.ajls.20150302.16

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AMA Style

Amos Killay, Nurpudji A. Taslim, Suryani As’ad, Meta Mahendratta. Chitosan as Antimicrobial Agent and Fatty Acid Absorber in Smoked Skipjack Tuna Processed Using Coconut Shell. Am J Life Sci. 2015;3(2):93-99. doi: 10.11648/j.ajls.20150302.16

Copy | Download

@article{10.11648/j.ajls.20150302.16,
  author = {Amos Killay and Nurpudji A. Taslim and Suryani As’ad and Meta Mahendratta},
  title = {Chitosan as Antimicrobial Agent and Fatty Acid Absorber in Smoked Skipjack Tuna Processed Using Coconut Shell},
  journal = {American Journal of Life Sciences},
  volume = {3},
  number = {2},
  pages = {93-99},
  doi = {10.11648/j.ajls.20150302.16},
  url = {https://doi.org/10.11648/j.ajls.20150302.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajls.20150302.16},
  abstract = {Background: Chitosan, a hydrophilic biopolymer industrially obtained by N-deacetylation of chitin, which allow for a wide scope of applications and can be applied as an antimicrobial agent.Theaim of this study was to determine theconcentration of chitosan compound in which it can play an active role in inhibiting the growth of bacteria and also absorb the fatty acid /cholesterol in the smoked fish meat. Method: The research method used in this study wastheRandomized Block Design (RBD) factorial. There were two treatments in this study, namely: Treatment A (fish was dipped in a chitosan solution and then smoked), Treatment B (fish was smoked and then dipped in a 1%, 2% and 3% chitosan solution) and one control, in which the fish was smoked without being dipped in chitosan solution and then stored for five days. Results: The results showed that the chitosan concentration (1%, 2%, 3%) significantly affected the growth of bacteria that occurred on day 3 (p = 0,00) and day 5 (p = 0,000), while day 1 did not differ significantly. There was a difference in the levels of fatty acids between the control and A (p = 0,00) and the control with B (p = 0,000), with the best concentration of chitosan was 3%. Conclusion: Fifteen saturated fatty acids and eleven unsaturated fatty acids were found in fish smoked with coconut shells.},
 year = {2015}
}

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TY  - JOUR
T1  - Chitosan as Antimicrobial Agent and Fatty Acid Absorber in Smoked Skipjack Tuna Processed Using Coconut Shell
AU  - Amos Killay
AU  - Nurpudji A. Taslim
AU  - Suryani As’ad
AU  - Meta Mahendratta
Y1  - 2015/03/04
PY  - 2015
N1  - https://doi.org/10.11648/j.ajls.20150302.16
DO  - 10.11648/j.ajls.20150302.16
T2  - American Journal of Life Sciences
JF  - American Journal of Life Sciences
JO  - American Journal of Life Sciences
SP  - 93
EP  - 99
PB  - Science Publishing Group
SN  - 2328-5737
UR  - https://doi.org/10.11648/j.ajls.20150302.16
AB  - Background: Chitosan, a hydrophilic biopolymer industrially obtained by N-deacetylation of chitin, which allow for a wide scope of applications and can be applied as an antimicrobial agent.Theaim of this study was to determine theconcentration of chitosan compound in which it can play an active role in inhibiting the growth of bacteria and also absorb the fatty acid /cholesterol in the smoked fish meat. Method: The research method used in this study wastheRandomized Block Design (RBD) factorial. There were two treatments in this study, namely: Treatment A (fish was dipped in a chitosan solution and then smoked), Treatment B (fish was smoked and then dipped in a 1%, 2% and 3% chitosan solution) and one control, in which the fish was smoked without being dipped in chitosan solution and then stored for five days. Results: The results showed that the chitosan concentration (1%, 2%, 3%) significantly affected the growth of bacteria that occurred on day 3 (p = 0,00) and day 5 (p = 0,000), while day 1 did not differ significantly. There was a difference in the levels of fatty acids between the control and A (p = 0,00) and the control with B (p = 0,000), with the best concentration of chitosan was 3%. Conclusion: Fifteen saturated fatty acids and eleven unsaturated fatty acids were found in fish smoked with coconut shells.
VL  - 3
IS  - 2
ER  -

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