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Absorption of benzoic and sorbic acids by herring and prawns in marinades
Author(s) -
MURRAY J.
Publication year - 1988
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1988.tb00564.x
Subject(s) - sorbic acid , herring , preservative , benzoic acid , flesh , herring gull , prawn , food science , chemistry , fish <actinopterygii> , fishery , biology , organic chemistry , larus
Summary The preservatives benzoic acid and sorbic acid are rapidly removed from marinades in which they are incorporated to the flesh of herring and prawn. Allowing for the water content of each species and the fish/marinade ratio, concentrations of both acids in the fish are markedly in excess of that predicted from a simple equilibrium.