|Het conserveren van garnalen|
Roskam, R.Th. (1958). Het conserveren van garnalen. Conserva 6: 278-308
In: Conserva. Moormans Periodieke Pers: Den Haag. ISSN 0573-7044, more
Conservation (fishery products); Spoilage (fish); Crangon crangon (Linnaeus, 1758) [WoRMS]; Marine
The spoilage of boiled brown shrimp (Crangon vulgaris) is caused by contamination after boiling with marine species of Pseudomonas. lf, immediately after boiling, the shrimps are cooled to 0°C they will keep for at least 7 days, even when contaminated. At present the equipment on board of the vessels does not allow for cooling. Therefore, preservation by chemical means cannot yet be missed. Boric acid is too toxic for use in foods. On peeled shrimp it can be replaced by combinations of benzoic acid and common salt. The mode of action of benzoic acid on microorganisms in non-acid foods is discussed.