The effect of tylosin lactate on the shelf life of semipreserved herring fillets (‘titbits’)

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Abstract
Summary. The ability of tylosin lactate to increase the keeping quality of canned semi‐preserved fish products during storage at 20°C has been investigated, using ‘titbits’ from two factories as test material. Titbits preserved by the addition of 20 ppm tylosin show no visible gas formation until after 10 and 17 weeks at 20°C for the two factories respectively.In control samples with no preservatives added, visible gas formation starts after 3 and 4 weeks at 20°C for the two factories respectively.Addition of 20 ppm tylosin was found to increase storage time at 20°C by 4–10 weeks for the two factories, when compared to samples preserved in the conventional way with a mixture of hexamethylene‐tetramine and benzoic acid.Analysis of the stability of tylosin in the samples during storage indicates that an initial rapid decrease in activity is followed by a stabilization at a level where the tylosin remains active for a considerable period of time.The results of the storage tests show that visible gas formation may occur when tylosin has decreased to a level of about 1.5–2 ppm in the pickle and 3.5–7 ppm in the fish.