Absorption of benzoic and sorbic acids by herring and prawns in marinades
- 1 April 1988
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 23 (2) , 171-175
- https://doi.org/10.1111/j.1365-2621.1988.tb00564.x
Abstract
Summary: The preservatives benzoic acid and sorbic acid are rapidly removed from marinades in which they are incorporated to the flesh of herring and prawn. Allowing for the water content of each species and the fish/marinade ratio, concentrations of both acids in the fish are markedly in excess of that predicted from a simple equilibrium.Keywords
This publication has 2 references indexed in Scilit:
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- Optimized separation of benzoic and sorbic acid as preservatives in foodstuffs by reversed‐phase HPLCJournal of High Resolution Chromatography, 1982