Abstract
We studied the preservation effects of water-soluble chitosan at different concentrations on cold storage of surimi product. The sensory score, total bacterial count, total volatile base nitrogen ( TVB-N) , thiobarbituric acid ( TBA) and pH were observed to e- valuate the changes in quality of surimi product stored at 4℃. The results indicate that water-soluble chitosan effectively inhibits the bacterial growth and propagation, prevents the decline of sensory quality, as well as postpones the increase of TVB-N and TBA. 2. 0% water-soluble chitosan achieves the best preservation effect, prolonging the shelf life from 9 d to 13~14 d as compared with the con-
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