water activity in fishcakes.

From: Pacific Management Resources, Inc. (pacusa@pixi.com)
Date: Thu Aug 03 2000 - 19:05:01 PDT

  • Next message: Andrew Strak: "Re: water activity in fishcakes."

    Date: August 3, 2000
    To: Seafood List
    Email: seafood@ucdavis.edu
    Re: water activity in fishcakes.

    I have a question about water activity in surimi-based fishcakes. Fishcakes (steamed, fried and broiled) are usually vacuum-packed and sold refrigerated. C. bot is a concern. The water activity of these fishcakes runs about 0.96-0.97.

    What can be added to lower the water activity to below 0.935 to inhibit growth of C. bot? I have looked at many different fishcakes and imitation crab products sold in the refrigerated case. Either they are all out of compliance (possible) or else they have a recipe that results in a product with lower water activity.

    What will do the job without fundamentally changing the nature of the fishcakes? Candidates. Carageenan? Sorbitol? Tripolyphosphate? More sugar and salt? More starch? Any other ideas?

    Thanks for any help…………John

    John Kaneko MS, DVM
    Project Director,
    PacMar, Inc.
    3615 Harding Avenue, Suite 409
    Honolulu, Hawaii USA 96816
    Ph: (808) 735-2602
    Fax: (808) 734-2315
    Email: pacusa@pixi.com

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