包装与食品机械2016，Vol.34Issue(4)：5-9,31,6.DOI:10.3969/j.issn.1005-1295.2016.04.002
鱼鳞明胶及蛋白肽涂膜对鲫鱼保鲜效果的影响
The Effects of Coated Gelatin and Protein Peptide from Scales on Fresh-keeping of Crucian Carp
摘要
Abstract
Study on the effects of coated gelatin and protein peptide from tilapia scales on fresh-keeping of crucian carp.The gelatin,protein peptide,chitosan blend coating agent,coating on the surface of crucian carp fillets.The drop loss,pH value,total volatile basis nitrogen value,and total plate count were tracked and ana-lyzed to comprehensively judge the preservative effects of treatment with different coatings.After 15 days of storage,gelatin,protein peptide,chitosan coated fillet surface,can prolong the shelf life of fish.Experiment shows that gelatin and protein peptide has the feasibility and effect of preservation on fresh-keeping of fish.关键词
明胶/蛋白肽/壳聚糖/保鲜Key words
gelatin/protein peptide/chitosan/fresh-keeping分类
轻工纺织引用本文复制引用
樊世芳,卢立新,游柳青,王利强,田冰释..鱼鳞明胶及蛋白肽涂膜对鲫鱼保鲜效果的影响[J].包装与食品机械,2016,34(4):5-9,31,6.基金项目
中央高校基本科研业务费专项资金（JUSRP21115）；中国包装总公司科技计划项目［2008］114号；江南大学校级创新团队发展计划（PIRTJiangnan）；江南大学青年基金资助 （）
