Sorbic acid CAS 110-44-1

For salted fish, potassium sorbate can be added to salt water or mixed with dry table salt and added to fish products. The addition of potassium sorbate or sorbic acid to short-term preservation of food products such as fish tacos, herring and salmon fillets is effective and durable against bacterial contamination, even during storage and in open packaging.

Sorbic acid and potassium sorbate are effective in preventing mold and yeast corrosion of air-dried and smoked fish. For example, dried salted cod is processed with sorbic acid and salt at a content of 2% to 4%.

Dried cod can be dipped or sprayed with a 5%-10% potassium sorbate solution to prevent subsequent mold corrosion. Before or after smoking dried fish, a 5%-10% potassium sorbate solution can be sprayed to inhibit mold growth. The concentration of the final product should be 0.05% – 0.15%. By adding 0.4%-0.8% powdered sorbic acid, the shelf life of shrimp can be extended.

Potassium sorbate has obvious antiseptic and antibacterial effect than sodium benzoate, especially has a strong antifungal effect. Potassium sorbate soaked fresh pork and fresh chicken can prolong the shelf life and have no adverse effect on the sensory characteristics after cooking. Adding potassium sorbate to cured bacon products reduces the amount of sodium nitrite, which reduces the potential for the formation of carcinogenic nitrosamines. At the same time, it has no adverse effect on the color and fragrance of the product. Dry and hard sausages, smoked ham and jerky and similar products can be soaked in 5%-20% potassium sorbate solution to prevent mold corrosion.

Mold growing on the casing can be prevented by adding 0.2%-0.4% sorbic acid or potassium sorbate. For some Frankfurt boiled sausages (with or without casing), 0.05%-0.08% sorbic acid can be added during the slicing process, or the prepared sausages can be surface-treated with 5% potassium sorbate solution to prevent mold growth.

Since potassium sorbate is an acidic preservative, it is recommended to use organic acids such as citric acid and lactic acid salts. Potassium sorbate has a long-lasting antiseptic effect.

Potassium sorbate preservative is mainly because sorbic acid can inhibit the action of dehydrogenase system in microorganisms such as mold, and can inhibit the growth of mold and the like. However, when the mold is seriously contaminated or has begun to decay, the mold can use potassium sorbate as a medium, so that sorbic acid has no effect. Therefore, adding potassium sorbate is only one of the ways to prolong the shelf life. The preservation of meat products is also related to the temperature and water activity of the raw materials, and is closely related to the control of external and internal factors.