Hi Branco,
We need more information.
Who says 18 mos?
What form is the finished product in? Shell on, half shell, meat only,
chopped?
Any antioxidants, salt, or other additives?
How packed (very critical), bagged and/or boxed and/or vacuum packed and/or
glazed?
Block frozen or IQF?
Anticipated storage temperature?
Mussel species and or harvest season might be important.
Not sure I understand what is meant by obtaining organoleptic results
without waiting for results.
Any kind of testing involves procedures and reporting on findings. Are you
looking for estimated organoleptic properties based on time in storage?
There are so many variables, the only way to for you to truly know is to
conduct storage studies yourself or by contract. Anything else is strictly a
wild guess
and basically useless.
Regards food components, do you mean the effect various components have on
shelf life?
I am only peripherally familiar with mussels, but as in most seafoods, water
content, fat content, salt percentage would be 3 of the most critical and
have all kinds of effects based on respective amounts.
Regards,
Jon McGraw
Seafreeze
Seattle, WA
-----Original Message-----
From: Branco Papic [mailto:bpapic@toralla.cl]
Sent: Wednesday, December 15, 2004 12:20 PM
To: 'Pamela Tom'; 'Seafood HACCP Mailing List'
Subject: Best Before Date
Hello everyone:
Does anyone know why the best before date used for cooked and frozen
product (mussels in our case) is 18 month? How can you test the
organoleptical changes without waiting for results? How the nutritional
components can influence on food conservation? Why 18 month and not 12
or 24?.
Thank you very much,
Branco Papic Ayerdi
Plant Manager
Toralla S.A.
Chile
Southamerica
Tel.: 5665-672500
Cel.: 569-8746519
This archive was generated by hypermail 2b29 : Wed Dec 15 2004 - 12:47:49 PST