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.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Trout; Fish; Fillet; Smoking; Additive; Sorbic acid
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