Abstract
To investigate the preservation effect of chitosan composite coating on refrigerated mantis shrimps,taking the mantis shrimp as the subject, the chitosan, vitamin C, and corn starch as the coating materials, and the sensory evaluation, total colony (TVC), pH, volatile base nitrogen content (TVB-N), thiobarbituric acid (TBA) as the investigation index, the effects of chitosan-Vc-corn starch composite coating on mantis shrimps was studied. Results: the chitosan-VC-corn starch composite coating group was effectively delayed the increase of the TVC, pH value, TVB-N value and TBA value of mantis shrimp samples , and the effect was better than that of the control group and chitosan group. Compared with the control group, the composite coating of chitosan-VC-corn starch could extend the shelf life of refrigerated mantis shrimps by 2~3 days.
Publication Date
2-18-2023
First Page
116
Last Page
119
DOI
10.13652/j.issn.1003-5788.2020.10.023
Recommended Citation
QI, Yi-han; ZHOU, Ji-xin; FAN, Yuan-yuan; LAN, Xiao-wei; SUN, Lei; ZHANG, Zhen; GUO, Xue-song; LI, Dan-dan; and CHANG, Bao-xian
(2023)
"Effects of chitosan composite coating on the quality of mantis shrimp during refrigerated storage,"
Food and Machinery: Vol. 36:
Iss.
10, Article 23.
DOI: 10.13652/j.issn.1003-5788.2020.10.023
Available at:
https://www.ifoodmm.cn/journal/vol36/iss10/23
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