Ref my message of a few minutes ago. Sorry, I forgot to attach the
spreadsheet.
Peter Howgate
----- Original Message -----
From: Lasse Vigel Jørgensen <lvj@dfu.min.dk>
To: 'Richard Chivers' <richard@fishonline.co.uk>; seafood
<seafood@ucdavis.edu>
Sent: Thursday, September 07, 2000 9:15 AM
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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