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Chemical preservation of industrial fish: New preservative mixtures
Author(s) -
Windsor M. L.,
Thoma T.
Publication year - 1974
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740250816
Subject(s) - preservative , clupea , sprat , fish <actinopterygii> , herring , carbon dioxide , raw material , food science , chemistry , pulp and paper industry , environmental science , fishery , biology , organic chemistry , engineering
Work on the chemical preservation of fish is reviewed and results summarised. A range of chemical preservative mixtures has been studied using sprat ( Clupea sprattus ) as raw material. The use of the various preservative dips is described together with a sensory assessment system to measure quality. Results are given for samples which are stored and regularly assessed for suitability for industrial use, i.e. solely for the production of fish meal and oil. Storage at ambient temperatures (11 ºC) of up to about 30 days has been achieved, the most effective mixtures being those containing propionic acid and carbon dioxide.