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℃.
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 on E. coli, B. subtilis and S. aureau; (2) LMC - 1 and CP are better than PA and SB for preserving the freshness of shrimp stored at 4 ℃ .
