Medium-Chain Dicarboxylic Acids: A Promising Solution for Salmon Shelf Life Extension
Chinese Academy of SciencesIn a recent study, researchers have uncovered the potential of medium-chain dicarboxylic acids (MCDAs)—specifically azelaic acid (AZA), succinic acid (SUA), and glutaric acid (GLA)—to replace sulphites in preserving fresh salmon. These naturally occurring acids, already known for their antimicrobial properties, could offer a safer and more effective way to combat the challenges of salmon preservation. Notably, AZA demonstrated impressive antibacterial activity, significantly extending the shelf life of salmon while maintaining its freshness during refrigerated storage.