Control of mould growth and reddening in salted and dried mackerel
Control of mould growth and reddening in salted and dried mackerel
Date
1962
Authors
Rao, S. V. S.
Valsan, A. P.
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Abstract
Propionic acid at a concentration level of 4 per cent has been sug,
gested as an effective chemical preservative for salt and dried
mackerel. Mould growth and reddening can be brought under control
even up to 62 weeks in the treated samples as against a normal shelf
life of 15-20 weeks in the untreated controls, Results obtained from
a detailed study of the propionic acid treatment have been discussed
in the light of storage problems under tropical conditions.
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Citation
Res. Ind.7(9):304-306