Effects of chitosan coating on quality and shelf life of silver carp during frozen storage

被引：306

作者：

Fan, Wenjiao ^{[1
]}

Sun, Junxiu ^{[1
]}

Chen, Yunchuan ^{[1
]}

Qiu, Jian ^{[2
]}

Zhang, Yan ^{[3
]}

Chi, Yuanlong ^{[3
]}

机构：

[1] Sichuan Higher Inst Cuisine, Chengdu 610072, Peoples R China

[2] Chinese Acad Sci, Changchun Inst Appl Chem, Chengdu 130012, Peoples R China

[3] Sichuan Univ, Coll Light Ind & Food Engn, Chengdu 610065, Peoples R China

来源：

FOOD CHEMISTRY | 2009年 / 115卷 / 01期

关键词：

Carp; Chirosan; Frozen storage; Quality; BREAM SPARUS-AURATA; SENSORY CHANGES; FRESHNESS; TEMPERATURE; FILLETS; FISH; SALT; DIP;

D O I：

10.1016/j.foodchem.2008.11.060

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of chitosan coating on quality and shelf life of silver carp during frozen storage were investigated. Fish samples were treated with aqueous solution of 2% chitosan, and then stored at -3 degrees C for 30 days. The control and the treated fish samples were analyzed periodically for microbiological (total viable count), chemical (pH, TBA, TVB-N, K-vakie), and sensory characteristics. The results indicated that the effect of chitosan coating on fish samples was to retain their good quality characteristics and extend the shelf life during frozen storage, which was supported by the results of microbiological, chemical, and sensory evaluation analyses. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：66 / 70

页数：5

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