Publisher: Nofima AS
Number of pages: 10
International Standard Numbers:
Open Access: green
Rehydrated stockfish fillets were treated with solutions of potassium sorbate and citric acid, and the effect on selected quality parameters and shelf-life was investigated. The treatment had a slight effect on the sensory quality. The fillets treated with potassium sorbate and citric acid, had less off odour and were less yellow than the control fillets. The treatment did not appear to have any effect on the total level of bacteria, but appeared to reduce the level of sulphurproducing bacteria.