Degradation of sorbic acid in fruit squashes and fish paste

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Abstract
Summary: Degradation of sorbic acid (SA) in fruit squashes and fish paste has been found to be influenced by the nature of the food material and the packaging system. Losses in SA ranged from 60–90% in polypropylene and 41–65% in saran coated cellopoly pouches to 22–30% in paper‐aluminium foil‐polyethylene laminate pouches and glass bottles after 150–210 days at 37°C. The rate of degradation was significantly higher in fish paste than in fruit squashes.The major portion of the added SO, in fruit squashes was lost during the initial stages of storage and the residual SO, (< 100 ppm) did not significantly influence the rate of degradation of SA. Browning intensity in fruit squashes and fish paste was also related to the oxygen permeability of the packaging materials. Addition of 0.1 % SA did not significantly influence the rate of browning but at 0.2%, a slight increase in the rate was observed.

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