[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

The effect of certain preservatives on the shelf-life of fish sausage.

Krishnaswamy, M. A. and Patel, J. D. (1972) The effect of certain preservatives on the shelf-life of fish sausage. Journal of Food Science and Technology, 9 (1). 10-12, 16 ref..

[img] PDF
Journal of Food Science and Technology (Mysore), Volume-9(1 (1972) 10-12.pdf - Published Version
Restricted to Registered users only

Download (114kB)

Abstract

Shelf-life studies conducted at room temp. (28-30 degree C) (RT) and 37 degree C on fish sausage, manufactured on a semi-pilot plant scale, indicated that 0.1% furyl-furamide in combination with 0.2% potassium sorbate conferred longest shelf-life to fish sausage, followed by 0.1% furyl-furamide used alone. Potassium sorbate (0.2%) alone or combination with 0.1% sodium banzoate gave limited shelf-life to the product (7 and 15 days, respectively at RT). Shelf-life of fish sausage stored at RT with furyl-furamide in combination with potassium sorbate was 60 days and that of fish sausage furyl-furamide

Item Type: Article
Uncontrolled Keywords: KEEPING-QUALITY; Shelf-life of fish sausage; FISH-; SAUSAGES-; SORBIC-ACID; /Potassium sorbate/ & shelf-life of fish sausage; FURYLFURAMIDE-; /furylfuramide/ & shelf-life of fish sausage; BENZOIC-ACID; /sodium benzoate/ & shelf-life of fish sausage
Subjects: 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Sep 2014 10:35
Last Modified: 24 Sep 2014 10:35
URI: http://ir.cftri.com/id/eprint/7233

Actions (login required)

View Item View Item