Edible Coating for Beef Preservation from Chitosan Combined with Liquid Smoke

This study aims to determine the effectiveness of chitosan (ch) combined with liquid smoke (Ls) as an edible coating for beef preservation. The Ls used in this study was made from rice hulls pyrolyzed at temperatures of 300 degrees C (T1), 340 degrees C (T2), and 380 degrees C (T3). An edible coating was made by dissolving ch levels of 0.5%, 1.0%, and 1.5% ( w/v) into 3% Ls. Preservation was accomplished by soaking the beef in an edible coating solution for 15 minutes and subsequently storing it in a refrigerator (4-7 degrees C); it was then observed every 24 hours. A food resistance test was carried out using the total volatile base nitrogen (TVB-N) and organoleptic (odor, color, and texture) tests. The odor value in the A4 sample ( T1, 1.5% ch) did not change after four days in storage. By comparison, the other samples changed on the third day. Observations revealed that the beef texture did not change until the fourth day in the A4 (T1, 1.5% ch) and C4 (T3, 1.5% ch) samples. Color changes occurred in all samples on the fourth day, but the panelists considered the color values in the C4 sample (pyrolysis temperature 380 degrees C, 1.5% ch) to be acceptable until the ninth day. The quality of the beef that was only preserved with Ls decreased faster than those preserved using a combination of ch and Ls. The longer the storage time, the greater the produced TVB-N value, indicating a reduction in beef freshness. The TVB-N value of the beef preserved with a combination of ch and Ls was lower than the beef preserved without ch. The TVB-N values significantly increased after four days in storage. However, all samples remained fresh and met the Indonesian National Standard for meat freshness, wherein the TVB-N values do not exceed 0.20 mgN/100g, until the eighth day. The results revealed that edible coatings made from a combination of ch and Ls can serve as alternative beef preservatives.