| EFFECTS OF LOW MOLECULAR WEIGHT CHITOSAN (LMC-1) ON SHRIMP PRESERVATION |
| |
| 作者姓名： | 于广利 王远红 刘树青 田学琳 |
| |
| 作者单位： | Ocean University of Qingdao，Qingdao 266003 |
| |
| 摘 要： | This study on the effects of low molecular weight chitosan (LMC- 1) and shrimp preserving agentssuch as phytic acid (PA), sodium bisulfite (SB), and crustacean preservative (CP) on the preservation ofshrimp (Trachypenaeus curvirostris) and the bacteriostasis of LMC-1 showed that: (1) Different LMC-1conontration has different bacteriostasis on E. coIi, B. subtilis and S. aureou: (2) LMC-1 and CP arebetter than PA and SB for preserving the freshness of shrimp stored at 4℃.
|
| 收稿时间： | 23 January 1995 |
| 修稿时间： | 18 June 1995 |
Effects of low molecular weight chitosan (LMC-1) on shrimp preservation |
| |
| Yu Guang-li,Wang Yuan-hong,Liu Shu-qing,Tian Xue-lin.EFFECTS OF LOW MOLECULAR WEIGHT CHITOSAN (LMC-1) ON SHRIMP PRESERVATION[J].Chinese Journal of Oceanology and Limnology,1996,14(2):189-192. |
| |
| Authors: | Yu Guang-li Wang Yuan-hong Liu Shu-qing Tian Xue-lin |
| |
| Institution: | (1) Ocean University of Qingdao, 266003 Qingdao |
| |
| Abstract: | This study on the effects of low molecular weight chitosan (LMC-1) and shrimp preserving agents such as phytic acid (PA),
sodium bisulfite (SB), and crustacean preservative (CP) on the preservation of shrimp (Trachypenaeus curvirostris) and the bacteriostasis of LMC-1 showed that: (1) Different LMC-1 concentration has different bacteriostasis onE. coli, B. subtilis andS. aureau; (2) LMC-1 and CP are better than PA and SB for preserving the freshness of shrimp stored at 4 °C. |
| |
| Keywords: | LMC-1 PA CP SB shrimp preservation |
| 本文献已被 CNKI SpringerLink 等数据库收录！ |
