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。
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.
出处
《中国海洋药物》
CAS
CSCD
1994年第3期45-49,共5页
Chinese Journal of Marine Drugs
关键词
甲壳胺
聚合度
保鲜
鱼
猪肉
Chitosan
average degree of polymerzation (DP)
freshness preserving
