Phenolic compounds from wine as natural preservatives of fish meat.

Testing for bacteria in fish. Sample prep in Seward Stomacher®

Stomacher® 400 lab blender has been used to process fish meat samples. The Stomacher® has also been used to conduct a preservative challenge test.  The preservation of food products to ensure both economic and flavour quality has always been a conflict and the modern consumers demand for natural preservation techniques demands innovation in this area. This work refers back to the old techniques of preservation in wine. The work suggests that the preservative effect may derive from more than just the alcohol content and that the phenolic compounds contained in wine also contribute. In isolating the specific compounds the possibility of new non tainting, natural, preservative techniques arises.

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