JIA Xiu-chun, ZHANG Wei-na and LI Ying-qiu. Effect of chitosan on inhibitory of microorganisms in chilled pork[J]. Journal of Light Industry, 2012, 27(1): 16-19. doi: 10.3969/j.issn.1004-1478.2012.01.005
Citation:
JIA Xiu-chun, ZHANG Wei-na and LI Ying-qiu. Effect of chitosan on inhibitory of microorganisms in chilled pork[J]. Journal of Light Industry, 2012, 27(1): 16-19.
doi:
10.3969/j.issn.1004-1478.2012.01.005
Effect of chitosan on inhibitory of microorganisms in chilled pork
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College of Food and Bioeng., Shandong Polytechnic Univ., Jinan 250353, China;
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Shandong Provincial Key Lab. of Microbial Eng., Jinan 250353, China
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Corresponding author:
LI Ying-qiu,
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Received Date:
2011-11-07
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Abstract
Effect of chitosan on inhibitory of microorganisms in chilled pork was preliminarily studied using different degree of deacetylation, different concentration chitosan, and different concentrations acetic acid (as dissolved solution). The results showed that chitosan had significant inhibitory effect on microorganisms in chilled pork. When chitosan concentration of 5 mg/mL dissolved in 1% acetic acid, degree of deacetylation of chitosan≥95% had the best effect of inhibition of microorganisms in chilled pork.
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References
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Proportional views
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