SỬ DỤNG CHITOSAN BẢO QUẢN FILLET CÁ TRA ĐÔNG LẠNH (PANGASIANODON HYPOPHTHALMUS)
Abstract
Tóm tắt
Article Details
Tài liệu tham khảo
Blaise Ouattara, Ronald E. Simard, Gabriel Piette, André Bégin, Richard A. Holley. Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan. International journal of food microbiology, 62, page 139 – 148, 2000.
Careche, Del Mazo và Fernandez-Martin. Quality of fish from cacth to consumer: labelling, monitoring and traceability. The Netherland, Wageninger Academic Publishers, page 189 – 200, 2002.
Chen, R.H., Hwa, H.D. Effect of molecular weight of chitosan with the same degree of deacetylation on the thermal, mechanical and premeability properties of the prepared membrane. Journal of Carbohydrate Polymes 29, page 353 – 358, 1996.
Darmadji, P., Izumimoto, M. Effect of chitosan in meat preservation. Meat Science 38, page 243 – 254, 1994.
Grabowska, Sikorski. Protein changes in muscle foods due to freezing and frozen storage”, International Journal of Refrigeration, Volume 1(1974), Issue 3, page 173-180.
Kussi, Nikkila và Savolainen. Formation of maloaldehyde in frozen Baltic herring and its influences on changes in protein. Zeitshrift furleben smittel 159, page 285 – 290, 1975.
M.E. Lopez Caballero, M.C. Gómez-Guillén, M. Pérez-Mateos, P. Montero. A chitosan – gelatin blend as a coating for fish patties. Food Hydrocolloids 19, page 303 – 331, 2005.
Santiago P.Aubourg, Francisco Perez-Alonso, Jose M. Gallardo. Studies on rancidity inhibition in frozen Horse mackerel (tranchurus trachurus) by citric and ascorbic acids, European Journal of Lipid Science and Technology, Volume 106 (2004), page 232 – 240.
Sathivel, S. Chitosan and Protein Coatings Affect Yield, Moisture Loss and Lipid Oxidation of Pink Salmon (Oncorhynchus gorbuscha) Fillets During Frozen Storage. Journal of Food Science. 70: page 455-459, 2005.
V. Krasavtsev, G. Maslova, E. Degtyareva, V. Bykoda, L. Noudga. Study and selection of Chitosan characteristics for packaging materials and preservation of fish production. Russia.
Vanesa Losada, Jorge Barros – Velázquez, José M. Gallardo, Santiago P. Aubourg. Effect of advanced chilling methods on lipid damage during sardine (sardina pilchardus) storage, European Journal of lipid science and technology, Volume 106(2004), Issue 4, page 884 – 850.