Lasse,
Does your Aw-WPS relationship hold true in the presence of sugar in the
cure?
Thank you,
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 Lasse Vigel Jørgensen
Sent: Thursday, September 07, 2000 1:16 AM
To: 'Richard Chivers'; seafood
Subject: SV: Smoked salmon, pH/Aw
Dear Richard,
The initial pH of cold-smoked salmon is 6.0-6.2 and during storage it might
drop to 5.7 or stay at 6.0-6.2 depending on what kind of spoilage occurs. I
have recently studied the relationship between aW and water phase salt in
cold-smoked salmon and showed that the following equation express this
relation:
aW = 1 - (0.005 * WPS) - (1.3*10E-4 * WPS*WPS)
If you intested you can read more about it in the following referneces.
Jørgensen, L.V., Dalgaard, P. and Huss, H.H. (2000a) Multiple compound
quality index for cold-smoked salmon (Salmo salar) developed by multivariate
regression of biogenic amines and pH. Journal of Agricultural and Food
Chemistry, 48. 2448-2453.
and my Ph.D. -thesis that will soon be available:
Jørgensen, L.V. Spoilage and Safety of Cold-Smoked Salmon. Ph.D.-thesis.
Danish Institute for Fisheries Research, Dept. of Seafood Research.
fish@dfu.min.dk.
Regards
Lasse Vigel Jørgensen, M.Sc. Food Sciences
Danish Insitute for Fisheries Research
Department of Seafood Research
Technical University of Denmark, B221
DK-2800 Kgs. Lyngby
E-mail: lvj@dfu.min.dk
Phone: +45 45 25 25 68
Fax: +45 45 88 47 74
> -----Oprindelig meddelelse-----
> Fra: Richard Chivers [SMTP:richard@fishonline.co.uk]
> Sendt: 6. september 2000 13:19
> Til: seafood
> Emne: Smoked salmon, pH/Aw
>
> Does anyone have figures for the pH and Aw ranges for smoked salmon which
> has a minimum salt content of 3.5% in the water phase please?
>
> Thanks
>
> Richard Chivers
> Fisheries Consultant
> Seafood Audit International
> www.fishonline.co.uk <http://www.fishonline.co.uk>
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