INFLUENCE OF THE AMOUNT OF SULFITES ON SH RIMP (NEPHROPS-NORVEGICUS) STORAGE

Frequently used to extend the shelf-life of fishery products, especial ly crustaceans. A survey was carried out to determine if there is a co rrelation between the amount of sulfites and organoleptic and microbio logical characteristics of stored shrimp. The use of sulfites, even sm all amounts, caused an initial slowing of bacterial growth and a consi derable delay in worsening of the organoleptic characteristics in shri mp. These observations justify the reduction of the maximum allowed li mits of sulfites in crustaceans, set by the Italian law n. 209, D.M. 2 7 February 1996, regulating the use of food additives in food-stuff pr eparation and storage.