Effect of Potassium Sorbate on Refrigerated Storage of Vacuum Packed Scallops
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 4, pages 1042–1047, July 1983
How to Cite
BREMNER, H. A. and STATHAM, J. A. (1983), Effect of Potassium Sorbate on Refrigerated Storage of Vacuum Packed Scallops. Journal of Food Science, 48: 1042–1047. doi: 10.1111/j.1365-2621.1983.tb09157.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 12/13/83; revised 3/16/83; accepted 4/1/83.
Scallops (Pecten alba) were packaged aerobically, vacuum packaged, treated with 0.1% K-sorbate then packaged, or vacuum packaged and frozen. The initial flora was predominantly Vibrio which grew well in the aerobic packs (˜ 108 c.f.u./g after 6 days at 4°C) and in the vacuum packs (˜ 107 c.f.u./g after 6 days 4°C). The microbial counts in the sorbate-treated scallops were low (˜ 103 c.f.u./g) after 6 days at 4°C and rose to 105 c.f.u./g by 22 days, remaining at this level until the experiment ended after 48 days. Extensive use of taste panels as an evaluative tool enabled construction of odor and flavor profiles which showed clearly the nature of the changes that occurred during storage. The sorbate-treated scallops stored for up to 28 days at 4°C remained as acceptable as the frozen controls.