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THE USE OF CHEMICAL ADDITIVES FOR FISHERIES PRODUCT PRESERVATION



Preservation is a common practice in processed food products including fisheries product. The purpose of preservation in food is not only maintain the quality of food but also to prolong the shelf life of food itself. Preservatives can be divided into two groups i.e. natural and chemical preservatives. The chemical preservatives potentially used in fishery industry are nitrite, sulfur dioxide, benzoic acid and, sorbic acid. These preservatives have their own characteristics on inhibition of microorganisms. Food characteristic such as pH, and aw are the key factors on the activity of antimicrobial agent.


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B1707276Koleksi DigitalArchivelago Indonesia Marine Library - Perpustakaan Kementerian Kelautan dan PerikananAvailable

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Koleksi Digital
Publisher Research and Development center for marine and fisheries product processing and biotechnology, resea : Indonesia.,
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Language
English
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NONE
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Statement of Responsibility

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