One problem that often arises in the fisheries sector is in maintaining quality. At room temperature, fish more quickly enter the rigor mortis phase and last shorter. If the rigor phase cannot be maintained longer then decay by enzyme and bacterial activity will take place more quickly. The shelf life of fresh fish can be extended by adding antibacterial compounds in the form of synthetic chemicals or natural ingredients. One of the natural ingredients that is safe to use to extend the freshness of fish is edible coating. Edible coatings can be based on hydrocolloids (proteins, polysaccharides), lipids (fatty acids, acyl glycerol, wax or wax) and composites (hydrocolloid and lipid mixtures). Surimi in the food industry can be used as an ingredient for making edible packaging or better known as edible film and protein-based edible coatings. Edible films and coatings are potentially used as packaging materials because they can affect food quality, food safety, and product shelf life.

Edible films and protein-based films and coatings have superior and mechanical resistance compared to those based on polysaccharides. This advantage is due to proteins containing 20 different types of amino acids and having special characteristics to produce functional characteristics more varied when compared to polysaccharides which are used as materials in the manufacture of edible films and coatings which are mostly homopolymers.

Author:

Eka Saputra, S.Pi., M.Sc.