Open AccessSHELF‐LIFE EXTENSION OF RAW BROWN SHRIMP (PENAEUS AZTECUS) WITH POTASSIUM SORBATE IN ICES AND DIPS
Author(s) -
HARRISON MARK A.,
HEINSZ LOUIS J.
Publication year - 1989
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1989.tb00326.x
Subject(s) - potassium sorbate , shrimp , shelf life , potassium , penaeus , food spoilage , food science , chemistry , fishery , biology , bacteria , genetics , sugar , organic chemistry
The shelf‐life of shrimp, as indexed by psychrotrophic bacterial counts, was extended approximately 1.0, 1.9, and 3.1 days using levels of 0.05%, 0.1%, and 0.2% potassium sorbate‐containing ice, respectively. Shelf‐life was extended an additional 0.5 to 2.5 days when a 3% potassium sorbate dip was administered prior to storage on modified ice. In all cases, potassium sorbate extended the lag phases of the spoilage bacteria.