Which of the following preservative is commonly used to delay the spoilage in smoked and salted fish?

Correct option is B

Option (a): Incorrect
• Acetic acid mainly functions as an acidulant and is used in pickling.
• It is not the usual preservative employed specifically for smoked or salted fish.
Option (b): Correct
• Sorbic acid and its salts are widely used to prevent mold and yeast growth in smoked and salted fish.
• It effectively delays spoilage by inhibiting surface microorganisms, making it the standard preservative for such fish products.
Option (c): Incorrect
• Benzoic acid is used in acidic foods like beverages and sauces.
• It is not the primary preservative applied to smoked or salted fish because its efficacy reduces in low-moisture, high-salt conditions.
Option (d): Incorrect
• Boric acid is not permitted as a preservative in fish.
• It is considered unsafe and therefore never used for preservation of smoked or salted fish.