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| Study on Crawfish Accounts with Edible Coatings Preservative |
| LI Xinjian |
| School of Food and Nutrition Engineering, Jiangsu Food Science College, Huai’an 223003, China |
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Abstract With chitosan and sour seaweed as the major edible raw material of films, a coating preservation
reagent for frozen crawfish accounts was manufactured. The effect were compared through testing thawing
waste, cooking loss, dehydration date and total bacterial count. The result of the experiment showed
that edible coating had preserves fresh effect and could evidently decrease thawing waste, cooking loss,
dehydration date and total bacterial count. The result of experiment was that effect of preservation of
coating by chitosan was better than that of coating by sodium alginate.
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2011, Vol. 25 
