Microflora of low-salt herring. II. The influence of sodium benzoate on microflora of low-salt herring

• Autorzy: Dabrowski W. , Rozycka-Kasztelan K. , Czeszejko K. , Medrala D.
• Języki publikacji: EN

Abstrakty

EN

Results of qualitative and quantitative studies on microflora of low-salt herring slices supplemented with 0%, 0.2% and 0.3% of sodium benzoate (E-211) are presented. Herring slices were subjected to low salting with addition of 0%, 0.2% and 0.3% of sodium benzoate according to a recipe provided by a local manufacturer. It was observed that sodium benzoate reduced diversity of bacteria and yeasts in a tested product and exerted no influence on the total number of bacteria and yeasts. It gave the evidence that an empty ecological niche was created after elimination of some species by the preservative and remainders substituted them. As a result no reduction of the total number of micro-organisms was observed and a shelf life of the product was not prolonged. Our results proved that sodium benzoate is the ineffective preservative for low-salt herring production.

Słowa kluczowe

EN

yeast; low-salt herring; sodium benzoate; bacteria; salt herring; microflora

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2002
• Tom: 05
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/series/volume5/issue2/food/art-14.html

Twórcy

autor

Dabrowski W.

• Agricultural University of Szczecin, Papieza Pawla VI 3, 71-459 Szczecin, Poland

autor

Rozycka-Kasztelan K.

autor

Czeszejko K.

autor

Medrala D.

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