Effectiveness of Ice containing Sodium Nitrite for Fish Preservation
Bacterial spoilage of dressed halibut, pink salmon and black cod is markedly inhibited by icing with crushed ice containing small amounts (0.1 or 0.5 per cent) of sodium nitrite instead of ordinary ice, as demonstrated by bacteriological examination and organoleptic tests, including appearance (hali...
| Published in: | Journal of the Fisheries Research Board of Canada |
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| Main Authors: | , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Canadian Science Publishing
1940
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1139/f40-007 http://www.nrcresearchpress.com/doi/pdf/10.1139/f40-007 |
| Summary: | Bacterial spoilage of dressed halibut, pink salmon and black cod is markedly inhibited by icing with crushed ice containing small amounts (0.1 or 0.5 per cent) of sodium nitrite instead of ordinary ice, as demonstrated by bacteriological examination and organoleptic tests, including appearance (halibut excepted), odour and taste. Halibut becomes a marked yellow on the ventral (white) surface. Sodium nitrite ice preserves fish much more efficiently than benzoic acid ice. |
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