FRESHNESS PRESERVING OF DIFFERENT KINDS OF POLYMERZATION OF CHITOSAN TO FISH AND LEAN PORK
- VernacularTitle:不同聚合度甲壳胺对鲜鱼鲜猪肉保鲜作用
- Author:
Guangli YU
;
Xiaohong LOU
;
Shi WANG
;
Al ET
;
- Publication Type:Journal Article
- Keywords:
Chitosan;
average degree of polymerzation (DP);
freshness preserving
- From:
Chinese Journal of Marine Drugs
1994;0(03):-
- CountryChina
- Language:Chinese
-
Abstract:
Different kinds of average degree of polymerzation (DP) of chitosan to the freshness preserving of Scomberomorus niphonius and Pseudosoiaena polyactis and lean pork were studied. A satisfied results was acquired by the low DP of chitosan. The preserving results stored in 6C-7C were better than that of stored in 20C - 23C ,particularly.
