Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology
Vol 7, No 2 (2012): August 2012

THE USE OF CHEMICAL ADDITIVES FOR FISHERIES PRODUCT PRESERVATION

Mr Syamdidi (Unknown)

Article Info

Publish Date
23 May 2013

Abstract

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 theshelf  life  of  food  itself. Preservatives  can be  divided  into  two  groups  i.e.  natural  and chemicalpreservatives.  The  chemical  preservatives  potentially used  in  fishery  industry  are  nitrite,  sulfurdioxide,  benzoic acid  and,  sorbic  acid.  These  preservatives  have  their  own characteristics  oninhibition of microorganisms. Food characteristic such  as  pH, and aw are  the  key  factors on theactivity of antimicrobial agent.

Copyrights © 2012




Citation Download
RIS
EndNote, Reference Manager, ProCite
BibTex
Latex, Jabref
Original Source
Download Original
Google Scholar
Check in Google Scholar
Journal Info
Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology
Website

Abbrev

squalen

Publisher

Pusat Litbang Daya Saing Produk dan Bioteknologi Kelautan dan Perikanan

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology

Description

Squalen publishes original and innovative research to provide readers with the latest research, knowledge, emerging technologies, postharvest, processing and preservation, food safety and environment, biotechnology and bio-discovery of marine and fisheries. The key focus of the research should be ...