https://www.selleckchem.com/products/acy-775.html
Results Tests on the antibacterial effects showed that the liquid smoke inhibited the growth of Escherichia coli and Staphylococcus aureus on fish even at low concentrations. At 54 hours, the TVB values remained below 30 mg nitrogen/g, indicating that the fish was still safe for human consumption. Results from the organoleptic tests showed that the concentration of liquid smoke influenced the preservation effects. Conclusions At a concentration of 2-3%, the fish samples possessed acceptable flavor, taste, color and texture for up to 48
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