A client of mine produces a pilchard product with a salt content in the
water phase of 14%, either whole or in fillets. He wishes to pack these in
a vacuum pack that will prevent oxidation. What he has found is that
regardless of vacuum packing in the normal manner, light and heat will still
cause oxidation.
He is trying gas flushing with 60% nitrogen and 40% oxygen in pouches that
comply with the standard Din 53380 Part 3 . The product is to last for up
to 4 months at chilled temperatures and then one month at ambient. In
traditional wooden tubs the product will do this although rancidity does
develop.
Can anyone advise on a gas mix or pouch that would maintain quality by
reducing the rate of oxidation in this product.
Richard Chivers
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