Method for prolonging cold storage preservation period of tilapia fillets by means of chitosan with composite molecular weights

The invention relates to a method for prolonging the cold storage preservation period of tilapia fillets by means of chitosan with the composite molecular weights, and belongs to the technical field of aquatic product preservation and food processing application. The preparation method comprises the...

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Bibliographische Detailangaben
Hauptverfasser:	HUANG SHENGDONG, CHEN SONG, LI SIDONG, PAN JIANGQIU, HU ZHANG, LI GAORONG, XIE ZHULAN, WU ZHANXIA
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention relates to a method for prolonging the cold storage preservation period of tilapia fillets by means of chitosan with the composite molecular weights, and belongs to the technical field of aquatic product preservation and food processing application. The preparation method comprises the steps that the tilapia fillets are firstly sterilized in ozone water with the temperature of 0 DEG C-10 DEG C, coated with chitosan-acetic acid solutions which are composited according to a certain proportion and have the different molecular weights and then put in an environment with the temperature of 0 DEG C-10 DEG C for cold storage, and finally the cold storage preservation period of the tilapia fillets is comprehensively determined and evaluated. The method has the advantage that the role of the chitosan with the different molecular weights in preservation is fully played, and therefore the cold storage preservation period of the tilapia fillets is prolonged. The method can be applied to the fields of aquatic product preservation, food processing and the like and is easy to operate, low in production cost and good in effect.