Chemical preservation of industrial fish: New preservative mixtures

✍ Scribed by M. L. Windsor; T. Thoma

• Book ID: 102922484
• Publisher: John Wiley and Sons
• Year: 1974
• Tongue: English
• Weight: 740 KB
• Volume: 25
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740250816

✦ Synopsis

Abstract

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.