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Study on Biological Fresh Preservation of Lightly Frozen Oyster Meat

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Handled with coating and composite biological preservatives, oyster meat was stored under condition of light freezing (−3 °C ± 0.5 °C). During the storage, examinations of biochemical data of oyster meat such as 2-thiobabituric acid£¬free fatty acid, total volatile basic nitrogen and Ca2+-ATPase activity were carried out to explore evolution of the data. The results show: The composite biological preservative with main ingredients of lysozyme and nisin has apparent fresh preservation effect comparing to control sample. Oyster meats handled with sodium alginate or chitosan as main coating ingredient and stored under light freezing condition has apparent fresh preservation effect comparing to control sample. We believe that in the process of lightly frozen storage, coating and composite biological preservatives effectively mitigate fats oxidation and proteins degradation, therefore retard the quality deterioration of oyster meat and prolong its shelflife. The study provides scientific references and technology for fresh preservation of oyster.
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Document Type: Research Article

Publication date: September 1, 2013

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  • ADVANCED SCIENCE LETTERS is an international peer-reviewed journal with a very wide-ranging coverage, consolidates research activities in all areas of (1) Physical Sciences, (2) Biological Sciences, (3) Mathematical Sciences, (4) Engineering, (5) Computer and Information Sciences, and (6) Geosciences to publish original short communications, full research papers and timely brief (mini) reviews with authors photo and biography encompassing the basic and applied research and current developments in educational aspects of these scientific areas.
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