| .不同聚合度甲壳胺对鲜鱼鲜猪肉保鲜作用[J].中国海洋药物,1994,13(3):45-49. |
| 不同聚合度甲壳胺对鲜鱼鲜猪肉保鲜作用 |
| FRESHNESS PRESERVING OF DIFFERENT KINDS OF POLYMERZATION OF CHITOSAN TO FISH AND LEAN PORK |
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| DOI： |
| 中文关键词: 甲壳胺 聚合度 保鲜 鱼 猪肉 |
| English Keywords:Chitosan,average degree of polymerzation (DP),freshness preserving |
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| 中文摘要: |
| 本文研究了不同聚合度甲壳胺对鲜鲅鱼,小黄鱼及鲜猪肉的保鲜效果。实验结果表明:低聚合度的甲壳胺保鲜效果较好,且冷激(6℃～7℃)保鲜效果明显优于室温(20℃～23℃)保鲜效果。 |
| English Summary: |
| 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. |
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