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EFFECT OF POTASSIUM SORBATE ON SPOILAGE OF BLUE GRENADIER (MACRURONUS NOVAEZELANDIAE) AS ASSESSED BY MICROBIOLOGY AND SENSORY PROFILES.

Author(s) : STATHAM J. A., BREMNER H. A.

Type of article: Article

Summary

BLUE GRENADIER FILLETS, PH 6.7, WHICH HAD BEEN STORED FROZEN FOR 3 WK WERE THAWED AND REPACKED UNDER VACUUM AND IN AIR WITH AND WITHOUT THE ADDITION OF 0.1% POTASSIUM SORBATE. THE EFFECTS OF THESE TREATMENTS ON MICROBIAL FLORA WERE NOTED AFTER SUBSEQUENT STORAGE OF THE FILLETS AT 277 K (4 DEG C). SENSORY PROFILES OF ODOR AND FLAVOR OF THE STORED MATERIAL WERE CONSTRUCTED. THE ACCEPTABILITY OF THE AEROBICALLY STORED FILLETS HAD SIGNIFICANTLY DECREASED AFTER 7 D OF STORAGE. VACUUM PACKAGING IN CONJUNCTION WITH 0.1% POTASSIUM SORBATE RESULTS IN A MINIMAL EXTENSION OF SHELF-LIFE.

Details

  • Original title: EFFECT OF POTASSIUM SORBATE ON SPOILAGE OF BLUE GRENADIER (MACRURONUS NOVAEZELANDIAE) AS ASSESSED BY MICROBIOLOGY AND SENSORY PROFILES.
  • Record ID : 1985-0195
  • Languages: English
  • Source: Journal of Food Protection - vol. 46 - n. 12
  • Publication date: 1983/12
  • Document available for consultation in the library of the IIR headquarters only.

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