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Effect of Potassium Sorbate on Refrigerated Storage of Vacuum Packed Scallops
Author(s) -
BREMNER H. ALLAN,
STATHAM JO A.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb09157.x
Subject(s) - potassium sorbate , food science , odor , flavor , taste , vacuum packing , chemistry , sugar , organic chemistry
Scallops ( Pecten alba ) were packaged aerobically, vacuum packaged, treated with 0.1% K‐sorbate then packaged, or vacuum packaged and frozen. The initial flora was predominantly Vibrio which grew well in the aerobic packs (˜ 10 8 c.f.u./g after 6 days at 4°C) and in the vacuum packs (˜ 10 7 c.f.u./g after 6 days 4°C). The microbial counts in the sorbate‐treated scallops were low (˜ 10 3 c.f.u./g) after 6 days at 4°C and rose to 10 5 c.f.u./g by 22 days, remaining at this level until the experiment ended after 48 days. Extensive use of taste panels as an evaluative tool enabled construction of odor and flavor profiles which showed clearly the nature of the changes that occurred during storage. The sorbate‐treated scallops stored for up to 28 days at 4°C remained as acceptable as the frozen controls.