Effects of Common Preservatives on Shelf-life of Fish Sponge Cake
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Abstract:
Four preservatives, EDTA, potassium sorbate, ethylp-hydroxybenzoate and Nisin, were selected from 7 samples through the single factor test, which obviously improved the shelf-life of fish sponge cake. The best combination of the four preservatives was obtained through orthogonal test as: 0.03% EDTA, 0.05% potassium sorbate, 0.01% ethylp-hydroxybenzoate and 0.02% Nisin.
