Abstract
ABSTRACTThe shelf‐life of shrimp, as indexed by psychrotrophic bacterial counts, was extended approximately 1.0, 1.9, and 3.1 days using levels of 0.05%, 0.1%, and 0.2% potassium sorbate‐containing ice, respectively. Shelf‐life was extended an additional 0.5 to 2.5 days when a 3% potassium sorbate dip was administered prior to storage on modified ice. In all cases, potassium sorbate extended the lag phases of the spoilage bacteria.
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