Share

Influence of the amount of sulphites on scampi (Nephrops norvegicus) storage.

Influenza della concentrazione di solfiti sulla conservazione di scampi (Nephrops norvegicus).

Author(s) : REA S., LATINI M., BRANCIARI R., DI ANTONIO E.

Type of article: Article

Summary

A survey was carried out to determine if there was a correlation between the amount of sulphites and organoleptic and microbiological characteristics of stored scampi (Norway lobster). The use of sulphites, even small amounts, caused an initial slowing of bacterial growth and a considerable delay in worsening of the organoleptic characteristics in scampi. These observations justify the reduction of the maximum allowed limits of sulphites in crustaceans, set by the Italian law n. 209 D.M. 27 February 1996, regulating the use of food additives in foodstuff preparation and storage.

Details

  • Original title: Influenza della concentrazione di solfiti sulla conservazione di scampi (Nephrops norvegicus).
  • Record ID : 1999-1032
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 37 - n. 367
  • Publication date: 1998/02
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing