Extends fish shelf life. (ice containing potassium sorbate and citric acid): An article from: Food Processing

This digital document is an article from Food Processing, published by Putman Media, Inc. on December 1, 1992. The length of the article is 517 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: Ice treated with citric acid and potassium sorbate reduces bacteria counts and increases the shelf life of eviscerated fresh fish from six days to ten days. In tests conducted in Apr 1992, treated ice delayed the log growth phase and maintained lower microbial counts in Atlantic cod. North Atlantic Inc uses treated ice for packing all fish at its Portland, ME production facilities. Few plant modifications were required, and the cost of producing chemically treated ice is estimated at 1/2 cent per lb.

Citation Details
Title: Extends fish shelf life. (ice containing potassium sorbate and citric acid)
Author: James R. Eilers
Publication:Food Processing (Magazine/Journal)
Date: December 1, 1992
Publisher: Putman Media, Inc.
Volume: v53 Issue: n12 Page: p53(1)

Distributed by Thomson Gale