Application of Antimicrobial Agents for Packaging Materials to Increase Shelf Life and to Prevent the Growth of Microorganisms

Topics: Food, Food science, Food industry Pages: 11 (3156 words) Published: March 5, 2014
DEVELOPMENT OF ALGINATE-BASED EDIBLE FILM TO EXTEND THE SHELF LIFE OF MALAYSIAN’S TRADITIONAL FOOD, KEROPOK LEKOR

CHAPTER I
INTRODUCTION

1.1GENERAL INTRODUCTION
Food preservation is a continuous fight against microorganisms spoiling the food or making it unsafe. One if the new preservation techniques are active packaging as one of the innovative concepts. Active packaging concepts provide some additional functions in comparison to traditional passive packaging materials which are limited in their ability to prolong the shelf-life of food products. The main cause of food spoilage is microbial growth on the product surface. The application of antimicrobial agents to packaging materials could be useful to prevent the growth of microorganisms on the product surface and hence may lead to an extension of the shelf-life and improved microbial safety of the product (Carneiro-da-Cunha et al., 2009).

In the most recent years, food and packaging industries have been joining efforts to reduce the amount of food packaging materials. This attitude is closely connected with the growing importance of the environmental issues at the consumer level, which are being translated to increasingly restrictive policies by the governments of many countries worldwide. As an answer to these issues, the commercial use of bio-based primary food packaging materials is being implemented, based on the research efforts which are being made by many groups all over the world. Related with the concerns for a safer and healthier environment, consumers also demand for high quality food, without chemical preservatives, and with and extended shelf life, leading to additional efforts to get new natural preservatives and antimicrobials (Carneiro-da-Cunha et al., 2009). Keropok lekor is a popular and highly relished fish product in Malaysia. It is widely sold in the local market and usually produced on a daily basis to fulfil the market demands. Keropok is known to have a short shelf life of only one day at the room temperature (Nor Khaizura et al., 2009). Problems such as bacterial activities resulting in surface slime development and mould growth are encountered the next day. Fried keropok also tends to become stale and rancid after a few days. (Raybaudi-Massilia et al., 2008). Nor-Khaizura (2009) showed that the total viable count of bacteria in keropok lekor increase from less than 1x102 cfu/g to 1.5x108 cfu/g after 2 days at the room temepreature. Sign of spoilage for this product include sliminess and formation of mould on the surface, which are resulted from the bacterial growth (Nor-Khaizura et al., 2009). Therefore, this research is conducted to develop alginate coating formulations combine with glycerol mainly to prolong the shelf life and improve quality of keropok lekor. Besides that, this research also to evaluate the sensory acceptability of keropok lekor with alginate coating among consumer.

1.2PROBLEM STATEMENT
Keropok lekor is known to have a short life of only one day at the room temperature. Development of slime surface on keropok lekor and mould growth is encountered the next day because of bacterial activities. Keropok lekor also tends to become stale and rancid after a few days. Keropok lekor appearance is not glossy.

1.3OBJECTIVE
This research conducted to develop alginate coating formulations for prolonging the shelf life of keropok lekor. This research also to evaluate the sensory acceptability of keropok lekor with alginate coating among consumer

1.4HYPHOTHESIS

1.4.1Null Hypothesis
Development of alginate based edible film will not extend the shelf life of Malaysian’s traditional food, keropok lekor.

1.4.2Alternative Hypothesis
Development of alginate based edible film will extend the shelf life of Malaysian’s traditional food, keropok lekor.

1.5LIMITATION
Only alginate and glycerol will be used as a coating for material production. Only one type of fish which is Ikan kembong...

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Nor Khaizura, M.A.R., Zaiton, H., Jamilah, B. and Gulam Rusul, R.A (2009). Microbiological quality of keropok lekor during processing. International Food Research Journal 16: 215-223
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