Fish and chip vinegar proves the power of taste in preservation
Seward's Stomacher laboratory paddle benchmark blending process was recently used to research the effectiveness of fish and chip vinegar in preserving fresh catfish fillets using concentrations of vinegar that do not overpower the flavour. It can detect the changes in microorganism recovery that indicate the efficacy of the preservative processes evaluated.
Pickling food adds a flavour that is essential to some products, such as roll mop herring, but a flavour as strong as fish and chip vinegar does not suit certain products.
The researchproject used Seward's Stomacher 400 Circulator to prepare the preserved samples and bacterial inocula, as well as to evaluate the recovery of the microorganisms after exposure of catfish to fish and chip vinegar.
The results showed that vinegar diluted to 0.5% acetic acid on catfish fillets prolonged shelf-life and did not make the product unappealing to consumers. Seward says this presents a simple and affordable opportunity to reduce economic loss due to spoilage in food products, even where the flavour of vinegar is not desirable.
Contact: Seward
