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ʳƷ��ѧ  2002, Vol. 23 Issue (2): 138-142    DOI:
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The Preservative Effects of Chitosa n and Modified Atmosphere Packaging on Chilled Fresh Pord
 DUAN  Jing-Yun, XU  Xing-Lian, ZHOU  Guang-Hong
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Abstract�� The preservative effects of chitosa ns with different concentrations an d solubility and modified atmosphere packaging(MAP)with different gas ratio on the chilled fresh pork were studied in this pap er.The result showed that chitosan hada distinct preservativ e effect.The higher concentration,the better preservationeffect.The acid -soluble chitosan had a better effect than water -soluble chitosan.The meat treated with1.5percent acid -soluble chitosan could be preserved for6days,but the meat had a sourness flav our.Comparedwithchitosan,MAPhad a better preser-vative effectandthe meathada bette r sensory quality.The meatpackaged withthe gas ratio of50%O 2 +25%CO2 +25% N2 couldbepreservedformorethan7days.ThehighertheratioofCO2 ,thebettertheeffect.Themeatpack agedwithanO 2 ratio of more than50%had a good freshredcolor.
Key words�� Chilled freshpork    Preservation    Chitosan    Modufied atmosphere packaging   
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�ξ�ܿ,������,�ܹ��. �Ǿ��Ǻ������װ����ȴ�Ᵽ���е�Ӧ��[J]. ʳƷ��ѧ, 2002, 23(2): 138-142.
DUAN Jing-Yun,XU Xing-Lian,ZHOU Guang-Hong. The Preservative Effects of Chitosa n and Modified Atmosphere Packaging on Chilled Fresh Pord[J]. FOOD SCIENCE, 2002, 23(2): 138-142.
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http://124.205.222.100/Jwk_spkx/CN/     ��     http://124.205.222.100/Jwk_spkx/CN/Y2002/V23/I2/138
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