Effectiveness of Sorbistat on the storage and keeping quality of dried fishery products / Silvestre V. Bersamin, Natividad Macalincag and Anselma S. Legaspi

Includes bibliographical references

One of the perennial problems that confront our fish processors is the growth of yeasts and molds on dried fish products, which results in the production of low-grade quality commodities. Our storage facilities, our marketing methods and climatic conditions are all conducive to mold growth. With this in view, experiments which would inhibit their growth have been performed in the Microbiological Laboratory of the Bureau of Fisheries. This investigation aims to look for a way to inhibit or delay the development of yeasts and molds in dried fishery products, which ultimately would improve their keeping quality. A ready answer to this problem is found in the use of sorbistat, a brand of sorbic acid, an effective, non-toxic and practical fungistatic agent for foods. It is unique among food additives, being a metabolizable food, added for protective purposes to another food. What is sorbistat? Sorbistat is a brand of sorbic acid. It is an unsaturated fatty acid with six carbon atoms having a formula of CH,-CH-CH-CH-CH-COOH which is metabolized into carbon dioxide and water when ingested by the body. The penetration of sorbistat solution in fish is superficial, hence, the amino acid content of the fish is not affected by the action of this agent.

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