FRESHNESS PRESERVING OF DIFFERENT KINDS OF POLYMERZATION OF CHITOSAN TO FISH AND LEAN PORK / 中国海洋药物

Different kinds of average degree of polymerzation (DP) of chitosan to the freshness preserving of Scomberomorus niphonius and Pseudosoiaena polyactis and lean pork were studied. A satisfied results was acquired by the low DP of chitosan. The preserving results stored in 6C-7C were better than that of stored in 20C - 23C ,particularly.