The Power of Preservation Evaluated via Seward’s Stomacher® Laboratory Blenders

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Assessing the Antimicrobial Effectiveness Without the Flavour of Vinegar and Red Wine

Worthing, UK – 28 May 2013 – Seward Ltd’s Stomacher® laboratory paddle blender range has recently been used in a research project to investigate the effectiveness of fish and chip vinegar in preserving fresh catfish fillets using concentrations of vinegar that are effective, but do not over power the flavour1. Stomacher® is often used in preservative evaluations, as it is essential to use an effective benchmark blending process to detect the changes in microorganism recovery that indicate the efficacy of the preservative processes evaluated.

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