Enzymatic Production of Chitosan from theWhite Shrimp Waste (Penaeus merguiensis) and Its Applicationas Preservatives in Fishery Products

摘要

Production of chitosan from white shrimp waste (Penaeus merguiensis) enzymatically with proteaseudand chitin deacetylase. These both enzymes are a group of hydrolytic enzymes that could potentiallyudbe used in the processing of fish waste that contains protein and chitin. This study aims to produceudchitosan enzymatic and applied as a natural preservative in fishery products especially fresh mackerel.udThe results showed that the enzyme protease and chitin deacetylase from bacteria B. licheniformisudHSA3- 1a can be used in producing enzymatic chitosan. The value of the enzymatic characteristics ofudchitin-total N content = 7.56%, water = 2.85%, ash content = 0.94% and the texture / color in the formudof white powder and the value of the degree of chitin deacetylase (DD%) is 42.4 1%. Medium value of the characteristics of chitosan-total N content = 7.34%, water content = 2.11%, ash content = 0.2 1%udand the texture / color in the form of white powder and the value of the degree of chitin deacetylaseud(DD%) was 74, 94% (included in the standard chitosan). The results of the application of chitosan as audpreservative in fresh mackerel at various concentrations, suggests that chitosan can be used as audpreservative enzymatically at a concentration of 2.5% during the next 24 hours with TPC value = 6.8 x 103 CFU; TVB value = 10 045 mg/100 grams of material, and the results of organoleptic test showed that fish consumption is still in decent condition