Salmon, prized for its flavor and nutritional value, is notoriously perishable, and its shelf life is often limited by microbial growth and enzymatic reactions. Sulfites, commonly used to prolong freshness, can help prevent these issues, but they carry health risks, including allergic reactions in sensitive individuals. This growing concern has spurred interest in safer, natural alternatives.
Medium-chain dicarboxylic acids: A promising solution for salmon shelf life extension
