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Position: Home > Articles > Effects of Chitosan on the Shelf Life of Harbin Red-sausage Journal of Northeast Agricultural University(English Edition) 2005,12 (2)

Effects of Chitosan on the Shelf Life of Harbin Red-sausage

作  者:
LIN Lin;KONG Bao-hua
单  位:
;Food Science Department, China Oceanic University, Qingdao Shandong 266003,PRC
关键词:
chitosan;sausage;shelf life
摘  要:
Chitosan and Chitin can inhibit the growth of bacteria. The effect of different concentrations of chitosan solutions on the shelf life of Harbin Red-sausage was studied in this paper. Dipping the Red-sausage with chitosan could extend the shelf life significantly. The optimal composition of coating solution was 3% chitosan solution, whose deacetylated rate was 94%, which was dissolved in 2% acetic acid solution. The CFUs of the sausages with the chitosan deacetylated rate 94% treatment were significantly lower than control at the whole storage (P < 0.05).

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