Effects of low molecular weight chitosan (LMC-1) on shrimp preservation

Yu Guang-li; Wang Yuan-hong; Liu Shu-qing; Tian Xue-lin

doi:10.1007/BF02850379

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Effects of low molecular weight chitosan (LMC-1) on shrimp preservation

OriginalPaper | Updated：2023-05-16

- Effects of low molecular weight chitosan (LMC-1) on shrimp preservation
- Effects of low molecular weight chitosan (LMC-1) on shrimp preservation
- 海洋湖沼学报（英文） 1996年14卷第2期页码：189-192
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- DOI：10.1007/BF02850379
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- 网络首发：2013-01-31，
  
  纸质出版：1996
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Effects of low molecular weight chitosan (LMC-1) on shrimp preservation[J]. 海洋湖沼学报（英文）, 1996,14(2):189-192.

Guang-li, Y., Yuan-hong, W., Shu-qing, L. et al. Effects of low molecular weight chitosan (LMC-1) on shrimp preservation., Chin. J. Ocean. Limnol. 14, 189–192 (1996). https://doi.org/10.1007/BF02850379
Effects of low molecular weight chitosan (LMC-1) on shrimp preservation[J]. 海洋湖沼学报（英文）, 1996,14(2):189-192. DOI： 10.1007/BF02850379.

Guang-li, Y., Yuan-hong, W., Shu-qing, L. et al. Effects of low molecular weight chitosan (LMC-1) on shrimp preservation., Chin. J. Ocean. Limnol. 14, 189–192 (1996). https://doi.org/10.1007/BF02850379 DOI：

摘要

Abstract

This study on the effects of low molecular weight chitosan (LMC-1) and shrimp preserving agents such as phytic acid (PA)

sodium bisulfite (SB)

and crustacean preservative (CP) on the preservation of shrimp (Trachypenaeus curvirostris) and the bacteriostasis of LMC-1 showed that: (1) Different LMC-1 concentration has different bacteriostasis onE. coli

B. subtilis andS. aureau; (2) LMC-1 and CP are better than PA and SB for preserving the freshness of shrimp stored at 4 °C.

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references

Anonymous, 1991. Sulfites in shrimp import alert revised.Food Chemical News 33(15): 42

Chen Xiubai, Zhang Ming. 1990. Preservation of aquatic products.In: Encyclopaedia of China, Agriculture (II), Encyclopaedia Press of China, Beijing, pp. 1104–1105 (in Chinese)

Donald, H. D., Clive, M. E., Emest, R. H., 1989. N, O-Carboxymethyl chitosan, a new soluble chitin derivative.In: Chitin and Chitosan, Gudmund Skjak-Breek (eds.), Elsevier Applied Science Press, London and New York, pp. 461–472.

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