The present study was undertaken to prepared chitosan by chemical method from shrimp shell and effect it's on the
qualities of apple juice including chemical, microbiological and sensory qualities were examined , The results showed of
addition of the chitosan as a clarifying agent was 0.4g/l at 25±2 Cº and 60min statistical analysis's showed that no
significant on sensory character when added chitosan at 0.2-1g/l in apple juice, chitosan inhibited the growth of some
spoilage of bacteria, mold and yeast , the analyses showed that increases in chitosan concentration extended the quality of
the apple juice significantly (0.05),increasing pH range values (3.71-4.22) , reducing Brix value, enzymatic and nonenzymatic
browning and controlling the spoilage during the storage time.
تاريخ النشر
22/10/2012
الناشر
International Journal of Agricultural and Food Science.
د. علاء جبار عبد المنهل | Dr. Alaa Jabbar Abd Al-Manhel | 4210