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MEAT RESEARCH
2011,25
(1)
37-39
淡水龙虾虾仁可食性涂膜技术的研究
作 者：
李新建
单 位：
江苏食品职业技术学院食品与营养工程学院
关键词：
龙虾虾仁;壳聚糖;海藻酸钠;涂膜保鲜
摘 要：
本实验选用壳聚糖、海藻酸钠为主要原料作为涂膜原料,对龙虾虾仁进行涂膜处理。分别对虾仁进行干耗率、解冻的汁液流失率、煮汁率、细菌总数测定。结果表明:可食性涂膜保鲜能显著减少解冻汁液流失、降低煮汁损失、干耗率和细菌总数。壳聚糖复合涂膜的保鲜效果优于海藻酸钠的保鲜效果。
译 名：
Study on Crawfish Accounts with Edible Coatings Preservative
作 者：
LI Xinjian(School of Food and Nutrition Engineering,Jiangsu Food Science College,Huai’an 223003,China)
关键词：
crawfish accounts;chitosan;sodium alginate;coating and preserving
摘 要：
With chitosan and sour seaweed as the major edible raw material of films,a coating preservation reagent for frozen crawfish accounts was manufactured.The effect were compared through testing thawing waste,cooking loss,dehydration date and total bacterial count.The result of the experiment showed that edible coating had preserves fresh effect and could evidently decrease thawing waste,cooking loss,dehydration date and total bacterial count.The result of experiment was that effect of preservation of coating by chitosan was better than that of coating by sodium alginate.
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