Research progress of chitosan in aquatic products preservation

Authors

LIU Jiali, Shanghai Ocean University College of Food Science and Technology, Shanghai 201306, China
LAN Weiqing, Shanghai Ocean University College of Food Science and Technology, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center
LIU Dayong, Jiangsu Zhongyang Group Limited by Share Ltd., Nantong, Jiangsu 226600, China
ZHANG Xi, Shanghai Ocean University College of Food Science and Technology, Shanghai 201306, China
XIE Jing, Shanghai Ocean University College of Food Science and Technology, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center

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.

Publication Date

3-28-2019

First Page

231

Last Page

236

DOI

10.13652/j.issn.1003-5788.2019.03.041

Recommended Citation

Jiali, LIU; Weiqing, LAN; Dayong, LIU; Xi, ZHANG; and Jing, XIE (2019) "Research progress of chitosan in aquatic products preservation," Food and Machinery: Vol. 35: Iss. 3, Article 41.
DOI: 10.13652/j.issn.1003-5788.2019.03.041
Available at: https://www.ifoodmm.cn/journal/vol35/iss3/41

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