Application of Pullulan Polysaccharide in Preservation of Grass Carp

doi:10.7506/spkx1002-6630-201202060

Abstract

Abstract: In order to explore the fresh-keeping effect of pullulan polysaccharide on grass carp slices, the freshness indexes such as pH, sensory quality evaluation, total bacterial count, total volatile basic nitrogen (TVB-N) and peroxide value (POV) of grass carp slices treated with pullulan polysaccharide solution for 5 min during the mimic storage condition (25 ℃) were determined. The results showed that pullulan polysaccharide solution had a remarkable fresh-keeping effect. The total bacterial count and TVB-N value of grass carp slices treated with pullulan polysaccharide solution at the concentration of 0.50% were 2.15 × 105 CFU/g and 19.74 mg/l00 g, respectively, which can meet the requirements of freshness grade 2.

Key words: pullulan polysaccharide, grass carp, preservation, total bacterial count, total volatile basic nitrogen(TVB-N), peroxide value (POV)

CLC Number:

CHENG Yuan-yuan, LIU Yong-le, WANG Jian-hui, WANG Fa-xiang, LI Xiang-hong, YU Jian, LIU Dong-min. Application of Pullulan Polysaccharide in Preservation of Grass Carp[J]. FOOD SCIENCE, 2012, 33(2): 272-275.

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Application of Pullulan Polysaccharide in Preservation of Grass Carp

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