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Ices with Sodium Nitrite and Sodium Acid Phosphate for Fish Preservation

 

作者: H. L. A. Tarr,   P. A. Sunderland,  

 

期刊: Journal of the Fisheries Board of Canada  （NRC Available online 1941）
卷期: Volume 5b, issue 3  

页码: 244-248

 

ISSN:0706-652X

 

年代: 1941

 

DOI:10.1139/f40-026

 

出版商: NRC Research Press

 

数据来源: NRC

 

摘要:

Ice containing sodium nitrite plus sodium acid phosphate inhibits bacterial spoilage of dressed chum salmon to approximately the same extent as sodium nitrite ice alone. Intensity of red colour in the cooked muscle of this fish is normally intensified by sodium nitrite.

 

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