Research progress of chitosan in aquatic products preservation

doi:10.13652/j.issn.1003-5788.2019.03.041

Home > Archive>Volume , Issue 3, 2019 >231-236. DOI:10.13652/j.issn.1003-5788.2019.03.041

Research progress of chitosan in aquatic products preservation
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                        10.13652/j.issn.1003-5788.2019.03.041
                    
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Affiliation:(1. Shanghai Ocean University College of Food Science and Technology, Shanghai 201306, China; 2. Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; 3. National Experimental Teaching Demonstration Center for Food Science and Engineering﹝Shanghai Ocean University﹞, Shanghai 201306, China; 4. Jiangsu Zhongyang Group Limited by Share Ltd., Nantong, Jiangsu 226600, China)
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Abstract:

On the basis of the introduction of common preservation methods in aquatic products, the preparation methods and antibacterial mechanism of chitosan were reviewed respectively. The research progress of chitosan in the preservation of aquatic products was summarized, and the existing problems and solutions were analyzed. Moreover, the development prospect of chitosan in the preservation of aquatic products was also prospected.

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刘嘉莉,蓝蔚青,刘大勇,等.壳聚糖在水产品保鲜中应用研究进展[J].食品与机械英文版,2019,(3):231-236.

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Received:October 09,2018
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Online: November 26,2022
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