Weak acids’ microbial and sensorial effect on marinated herring
Marinated herring is a food product usually with a sauce containing acetic acid. In this project the weak acids malic acid, citric acid, and lactic acid were evaluated for use in the sauce for marinated herring instead of using acetic acid. The microbial and sensorial effects of the acids were evaluated. From the sensorial test, the marinated herring in a sauce with lactic acid was chosen as the