Journal
FOOD CHEMISTRY
Volume 115, Issue 1, Pages 66-70Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.11.060
Keywords
Carp; Chirosan; Frozen storage; Quality
Funding
- Scientific Research Fund of Sichuan Provincial Education Department of China
Ask authors/readers for more resources
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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available