کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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1266436 | 1496853 | 2015 | 17 صفحه PDF | دانلود رایگان |
This research has been done to modify chitosan into its derivatives, i.e. N,O-Carboxymethyl Chitosan. The characterization of chitosan and N,O-Carboxymethyl Chitosan, which includes analysis using FTIR, SEM, and XRD, showed that the a natural preservative N,O-Carboxymethyl Chitosan had formed. Our data indicated that addition of N,O-Carboxymethyl Chitosan to samples of chicken meat could be regarded as a solution to increase fiber contents, resilience of food storage, and stability of nutrients (lowering levels of dry substances), lower ash contents, increase protein contents, keep fat contents, as well as increase levels of Nitrogen-Free Extract. Therefore, we conclude that the N,O-Carboxymethyl Chitosan can be used as a preservative which also orients towards nutritional values and health.
Journal: Procedia Food Science - Volume 3, 2015, Pages 35-51