Sulfites are frequently used to extend the shelf life of fishery products, especially crustaceans. A survey was carried out to determine if there is a correlation between the amount of sulfites and organoleptic and microbiological characteristics of stored shrimp. the use of sulfites, even small amounts, caused an initial slowing of bacterial growht and a considerable delay in worsening of the organoleptic characteristics in shrimp. These observations justify the reduction of the maximum allowed limits of sulfites in crustaceans, set by the Italian law n.209, DM 27 February 1996, regulating the use of food additives in food-stuff preparation and storage.
Influenza della concentrazione di solfiti sulla conservazione di scampi (Nephrops Norvegicus)
BRANCIARI, Raffaella;
1998
Abstract
Sulfites are frequently used to extend the shelf life of fishery products, especially crustaceans. A survey was carried out to determine if there is a correlation between the amount of sulfites and organoleptic and microbiological characteristics of stored shrimp. the use of sulfites, even small amounts, caused an initial slowing of bacterial growht and a considerable delay in worsening of the organoleptic characteristics in shrimp. These observations justify the reduction of the maximum allowed limits of sulfites in crustaceans, set by the Italian law n.209, DM 27 February 1996, regulating the use of food additives in food-stuff preparation and storage.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
