Preservation of Some Foods with Diethylpyrocarbonate

Abstract

Preservating effect of diethylpyrocarbonate (DEPC) by the surface treatment was investigated.
Slime-forming spoilage of wiener sausage was prevented by the dipping treatment with DEPC aqueous solution for two or three times longer than untreated samples at the storage temperature of 10°C or below.
The optimum conditions of dipping treatment were as follows:
Concentration of DEPC 1000ppm
pH 5.0 or below
temperature 30°C or higher
dipping time 5 minutes or below, depending on the dipping temperature
Surface spoilages of wiener sausage, bread and soy bean paste were prevented by DEPC-spray treatment using Freon or LP gas as a diluent gas.