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...

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Bibliographic Details
Published in:Journal of the Fisheries Research Board of Canada
Main Authors: Tarr, H. L. A., Sunderland, P. A.
Format: Article in Journal/Newspaper
Language:English
Published: Canadian Science Publishing 1940
Subjects:
Pink salmon
Online Access:http://dx.doi.org/10.1139/f40-007
http://www.nrcresearchpress.com/doi/pdf/10.1139/f40-007
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spelling crcansciencepubl:10.1139/f40-007 2024-09-30T14:41:24+00:00 Effectiveness of Ice containing Sodium Nitrite for Fish Preservation Tarr, H. L. A. Sunderland, P. A. 1940 http://dx.doi.org/10.1139/f40-007 http://www.nrcresearchpress.com/doi/pdf/10.1139/f40-007 en eng Canadian Science Publishing http://www.nrcresearchpress.com/page/about/CorporateTextAndDataMining Journal of the Fisheries Research Board of Canada volume 5a, issue 1, page 36-42 ISSN 0015-296X journal-article 1940 crcansciencepubl https://doi.org/10.1139/f40-007 2024-09-12T04:13:24Z 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. Article in Journal/Newspaper Pink salmon Canadian Science Publishing Journal of the Fisheries Research Board of Canada 5a 1 36 42
institution Open Polar
collection Canadian Science Publishing
op_collection_id crcansciencepubl
language English
description 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.
format Article in Journal/Newspaper
author Tarr, H. L. A.
Sunderland, P. A.
spellingShingle Tarr, H. L. A.
Sunderland, P. A.
Effectiveness of Ice containing Sodium Nitrite for Fish Preservation
author_facet Tarr, H. L. A.
Sunderland, P. A.
author_sort Tarr, H. L. A.
title Effectiveness of Ice containing Sodium Nitrite for Fish Preservation
title_short Effectiveness of Ice containing Sodium Nitrite for Fish Preservation
title_full Effectiveness of Ice containing Sodium Nitrite for Fish Preservation
title_fullStr Effectiveness of Ice containing Sodium Nitrite for Fish Preservation
title_full_unstemmed Effectiveness of Ice containing Sodium Nitrite for Fish Preservation
title_sort effectiveness of ice containing sodium nitrite for fish preservation
publisher Canadian Science Publishing
publishDate 1940
url http://dx.doi.org/10.1139/f40-007
http://www.nrcresearchpress.com/doi/pdf/10.1139/f40-007
genre Pink salmon
genre_facet Pink salmon
op_source Journal of the Fisheries Research Board of Canada
volume 5a, issue 1, page 36-42
ISSN 0015-296X
op_rights http://www.nrcresearchpress.com/page/about/CorporateTextAndDataMining
op_doi https://doi.org/10.1139/f40-007
container_title Journal of the Fisheries Research Board of Canada
container_volume 5a
container_issue 1
container_start_page 36
op_container_end_page 42
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