Chitosan was added to fish ball made from silver carp (Hypophthalmichthys molitrix), and the effects on preservation quality were determined by biochemical (pH, total volatile basic nitrogen, thiobarbituric acid, peroxide value) and microbiological (total bacterial count) determinations during storage at 4℃ . Application of chitosan,at a level of 1%(W/W), exhibited a beneficial effect on inhibiting lipid oxidation and bacterial growth in the gels. The preservative function was related to the molecular weight of chitosans. Relative low molecular weight chitosan showed a higher antioxidant capacity than high molecular weight chitosan. However, mixture of 300 kDa and 10 kDa chitosans exhibited the highest antibacterial activity. Increases of pH, total volatile basic nitrogen, thiobarbituric acid and peroxide values in gels during storage were significantly reduced when chitosan was applied.%将壳聚糖应用于白鲢鱼糜制品的保鲜,通过时白鲢鱼丸货架期的pH值、挥发性盐基总氮、TBA值、过氧化值以及菌落总数的测定,研究了壳聚糖对鱼丸货架期品质的影响.鱼丸中添加1%的壳聚糖成分即可有效抑制其脂质氧化与微生物的生长.壳聚糖对鱼丸的保鲜功能取决于其分子量大小,与高分子量的壳聚糖相比,低分子量的壳聚糖具有更强的抗氧化能力,且30万分子量与1万分子量壳聚糖的混合物具有更强的抗菌能力.
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