Effect of sodium alginate-based edible coating on preservation of stewed chicken leg
BAI Yan-hong
WU Xiao-li
ZHANG Xiang-sheng
ZHAO Dian-bo
NIU Yuan-wen
JIANG Ai-min
Abstract：The sodium alginate-based coating was optimized by the orthogonal design method based on inhi-bition rate and moisture loss rate,and the changes of microbial count and moisture loss rate of stewed chicken leg dealt with sodium alginate-based coating during storage at 15 ~20℃were investigated.The re-sults showed the most optimal proportion of sodium alginate-based coating was sodium alginate 20 g/L,calci-um chloride 30 g/L,glycerin 30 g/L.The sodium alginate-based coating had better preservation effect to stewed chicken leg.It could reduce moisture loss rate,prolong storage time and enhance hygiene quality of food.
Keywords：sodium alginateedible coatingstewed chicken legpreservation
Publication Date：2015-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：5( 1-5 )