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Study of sorbic and benzoic acids as preservatives of smoked rainbow trout.

Etude de l'acide sorbique et de l'acide benzoïque comme agents de conservation des filets de truites fumées.

Author(s) : VIVEGNIS J., JACOB C., FRANKARD B., LAMBERT J.

Type of article: Article

Summary

The addition of sorbic acid at 0.5 or 1% (w/w) have a lower efficiency in reducing microorganisms present on smoked fish than benzoic acid. Nevertheless, it does not have the disadvantage to induce off-odours.

Details

  • Original title: Etude de l'acide sorbique et de l'acide benzoïque comme agents de conservation des filets de truites fumées.
  • Record ID : 1995-3020
  • Languages: French
  • Source: Ind. aliment. agric. - vol. 112 - n. 3
  • Publication date: 1995/03
  • Document available for consultation in the library of the IIR headquarters only.

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