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Sorbic Acid and Potassium Application in Aquatic Products

  • Author:Kathy
  • Source:www.oceanchinachem.com
  • Release on :2016-08-10


 

(1) Fish cake food: fish cake class products of the pH value is between 6.8 7.2. If you lower the pH, will affect the elasticity of the fish sticks. Acid and sorbic acid is a kind of preservatives, so, the amount of sorbic acid should not be more than 1.0 g/kg. In order to solve the pH and fish cake elasticity of contradictory problem, can use a mixture of sorbic acid and potassium sorbate, potassium sorbate can also be used independently.

 

(2) The meat sausages: according to the amount of 0.1%, 0.2% to add fish sausage mixture of sorbic acid and potassium sorbate, in the case of 30 ℃ storage, two weeks didn't spoil this sausage; The control sample after a week will spoil. When the fish sausage pH adjustment to less than 6 in 10-15 ℃ temperatures, this kind of fish sausage can save seven weeks and not bad.

 

(3) Dried fish products: a high degree of this kind of food drying, water content under 30% of the dried fish products, generally do not occur bacteria corruption, but will produce mildew phenomenon. Add the sorbic acid, can effectively prevent mildew problem occurred in the dried fish products, the dosage of the sorbic acid is 1.0 g/kg.

 

(4) The fish products, fish products in spraying concentration was 5% - 10% of potassium sorbate solution, spray process can be done before the smoking, also can be in the smoking or smoked before implementation.

 

(5) Soy sauce cooked fish and shrimp: according to the dosage of 0.1% add such food sorbic acid, under the temperature of 10-15 ℃, can keep it for two months and not bad.

 

(6) Fresh fish, shrimp and other aquatic products: after cleaning the fish and other aquatic products, into the preservation solution contains sorbic acid in 20 seconds, and then to solution, put the fish refrigeration. Preservation solution formula for: sorbic acid 1.0%, 5.0%, 0.3%, 3.0%, glycerol 1.0% - 20%, polyvinyl alcohol, the rest is water.

 

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