The Study of Chitosan Natural Preservative on the Effect of Fresh-meat Preservation
LI Aizhen;SHAO Xiuzhi;CHEN Yanglou
1.College of Food and Biology Engineering,Shandong Institute of Light Industry,Jinan 250353;2.Meat Research and Technology Department of Jiangsu Yurun Food Industry Co.Ltd.,Nanjing 210041
Abstract：This article mainly take the chitosan preservative for example,to introduction of natural food preservative properties and mechanism of preservation,and make it from film-forming liquid,then paint the film-forming liquid on the surface of fresh meat,to study their effect on the preservation of fresh meat.
李爱珍；邵秀芝；陈阳楼. 壳聚糖天然保鲜剂对鲜肉保鲜效果的研究[J]. 肉类研究, 2009, 23(7): 37-39.
LI Aizhen;SHAO Xiuzhi;CHEN Yanglou. The Study of Chitosan Natural Preservative on the Effect of Fresh-meat Preservation. Meat Research, 2009, 23(7): 37-39.
2009, Vol. 23 
