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EFFECTS OF LOW MOLECULAR WEIGHT CHITOSAN (LMC-1) ON SHRIMP PRESERVATION
被引：4
作者：
于广利
王远红
刘树青
田学琳
机构：
关键词：
LMC-1;
PA;
CP;
SB;
shrimp;
preservation;
D O I：
暂无
中图分类号：
S984.2 [甲壳类贮藏];
学科分类号：
083204 ;
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℃.
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页码：189 / 192
页数：4
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