文献类型：期刊文献

中文题名：不同分子量壳聚糖对罗非鱼片冷藏保鲜作用的研究

英文题名：Effect of chitosan with different molecular weight on preservation of Tilapia Fillets during cold storage

作者：黄盛东[1];陈松[2];潘江球[2];蔡鹰[3];李思东[3];李普旺[4];杨锡洪[2];吴玉英[3]

机构：[1]广东海洋大学海洋与气象学院;[2]广东海洋大学食品科技学院;[3]广东海洋大学理学院;[4]中国热带农业科学院农产品加工研究所

年份：2015

卷号：36

期号：19

起止页码：318

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD、、北大核心2014、北大核心、CSCD_E2015_2016、CSCD

基金：国家自然科学基金(31271938);广东省教育厅创新强校工程项目(GDOU2013050330;GDOU2013050221)

语种：中文

中文关键词：罗非鱼片;冷藏保鲜;壳聚糖;分子量

外文关键词：Tilapia Fillets; cold storage; chitosan ; molecular weight

中文摘要：以罗非鱼片为原料,探讨了壳聚糖分子量对罗非鱼片冷藏保鲜效果的影响。以感官评分、细菌总数、p H、挥发性盐基氮（TVB-N值）、鲜度指标（K值）等作为罗非鱼片保鲜评价指标,研究了罗非鱼片在4℃冷藏时的品质变化。结果表明,在冷藏保鲜期间,经过壳聚糖处理的罗非鱼片感官评分值下降缓慢,细菌总数、p H、TVB-N值、K值均低于对照实验组。经过壳聚糖处理的罗非鱼片能够延长保质期1-3 d,并且分子量较小的壳聚糖（4 ku）对罗非鱼片的保鲜效果较好。

外文摘要：In this article,the preservative effects of chitosan with different molecular weight on cold storage of Tilapia Fillets were studied.The sensory evaluation value, the total count of bacteria colonies, pH, volatile basic nitrogen （TVB-N value）and freshness indicators（ K value）of Tilapia Fillets were measured during cold storage at 4 ℃.The results showed that the sensory evaluation value of Tilapia Fillets treated with chitosan decreased slowly,and their total count of bacteria colonies, pH,TVB-N value, K value were lower than those of the control group.The self-life of Tilapia Fillets could be extended 1-3 days during cold storage.The Tilapia Fillets treated with lower molecular weight chitosan（4 ku）had a better preservative effect.