The study was conducted with the main objective of investigating the ability to store fried snakehead fish cakes at low temperatures using edible chitosan film. The contents of the study include (i) determining the appropriate concentration of chitosan used to wrap fried snakehead fish cakes, (ii) studying the ability to preserve fried snakehead fish cakes of different types of chitosan films at cold temperatures, and (iii) assessing the ability to preserve fried snakehead fish cakes of chitosan films under frozen conditions. The study results showed that a chitosan solution of 1.5% concentration is most suitable for wrapping fried snakehead fish cakes. Also, preserving with 1.5% chitosan film combined with sodium tripolyphosphate at a concentration of 0.2%, with a 2-minute dip time, can help improve the ability to inhibit the growth of microorganisms and maintain the quality of fish cake compared to using chitosan films. With the coating support, the preservation time of fried snakehead fish was 8 weeks of cold storage and 12 weeks of frozen storage, respectively with product quality not changing significantly and microbiological safety.

Keywords: Chitosan, sodium tripolyphosphate, fried snakehead fish cake, low temperature, storage