Simon, you have not given enough information to even guess at answers the
questions you ask about shelf life after thawing. There are too many
variables. For instance, is the 2% salt in the Water Phase (WPS) or total
salt. In the US 2% total salt would not be enough. Shelf life would depend
on WPS and other factors (is the package to be opened before thawing?) and
may have to be determined by studies. In the US you need to protect the
product from production of botulism toxin for at least as long as the shelf
life of the product "under normal and moderate abuse conditions".
For labeling suggestions I refer you to FDA's "Guidance on Labeling of Foods
That Need Refrigeration by
Consumers" located on the UCDavis SeafoodNIC web site at:
http://seafood.ucdavis.edu/guidelines/refrigeration.htm
Kenneth S. Hilderbrand Jr.
Seafood Processing Specialist
Sea Grant Extension Program
Oregon State Univ. Marine Science Center
2030 Sth Marine Science Drive
Newport, Oregon 97365-5296 USA
phone: 541 867-0242
fax: 541 867-0138
email: <ken.hilderbrand@hmsc.orst.edu>
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
Behalf Of Simon Jarding
Sent: Thursday, June 29, 2000 3:27 AM
To: seafoodlist
Subject: salmon
Dear listers
I am looking for information regarding the following:
My product is lightly cold smoked salmon with 2% salt.
The product is vacuum packed and frozen immediately after smoking.
Its intended use is consumption after thawing and within the same day, if
kept/stored below 3ºC.
What would the shelf life be? (after thawing)
What would be reasonable to list on the label, beside what is normally
included?
I am thinking of putting information about the special use etc.
I am looking forward to hear from you.
Best regards
Simon
***************************************************
Simon Jarding
Civilingeniør
Boulevarden 26, 1.sal
9000 Aalborg
Danmark
Telefon: 98 11 64 20
Mobil: 26 84 60 20
Fax: 98 11 64 20
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