EFFECT OF MODIFIED ATMOSPHERE PACKAGING AND ADDITION OF THYME ESSENTIAL OIL (THYMUS SP.) IN MAINTAINING PROXIMATE AND AMINO ACID CONTENT OF PACIFIC WHITE SHRIMP (LITOPENAEUS VANNAMEI) AT NON-FREEZING TEMPERATURE
Pacific white shrimp is one of the leading export commodities in Indonesia which is widely consumed both locally and worldwide. The high content of biochemical compounds in shrimp makes it a perishable product and has a limited shelf life during distribution and storage. One of the most commonly use...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/50638 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Pacific white shrimp is one of the leading export commodities in Indonesia which is widely consumed both locally and worldwide. The high content of biochemical compounds in shrimp makes it a perishable product and has a limited shelf life during distribution and storage. One of the most commonly used preservation methods for shrimp is by freezing, but the freeze-thaw process causes damage towards the texture of the meat which leads to loss of water content. Therefore, another preservation method that does not require freezing is needed. Shrimp quality is greatly influenced by lipid oxidation, protein denaturation, and changes in sensory quality due to bacterial and enzyme activities. These activities can be inhibited by modified atmosphere packaging (MAP), which modifies the gas composition in the package headspace so that low oxygen environment is created. MAP cannot optimally inhibit facultative anaerobic bacteria, so it needs to be combined with immersion in thyme essential oil which has been shown to have antimicrobial activities. The purpose of this study was to determine the effect of the combination of MAP treatment and thyme essential oil immersion on the quality of Pacific white shrimp in non-frozen storage based on proximate testing and analysis of amino acid content. Proximate test results showed that MAP treatment gave the best performance in maintaining the quality of Pacific white shrimp during storage up to 96 hours, with water, protein, fat, and ash contents were 75.11%; 18.74%; 0.92%; and 3.01%; respectively. Free amino acid content was 146.93 mg/g in total, with the highest content in the form of glutamic acid (24.59 mg/g), aspartate acid (14.32 mg/g), glycine (15.47 mg/g), leucine (12,68 mg/g), and lysine (12.81 mg/g). After 96 hours the shrimp experienced a weight loss of 0.25% and had a pH of 7.65. The addition of thyme essential oil did not make a positive difference in this study.
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