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Hello all,
In my "desperate" search for elaborating the HACCP for canned anchovies, i have encountered a doubt... (hoped it would be only one...).
Can anyone tell me, if they hava data, which are the changes in the water activity, salt percentages and pH, during the steps from the matured anchovies (with salt levels > than 15 % and aw < 0.84) through steps like rolling anchovies with capers and adding olive/sunflower oil and filleting tha anchovies and adding oilve/sunflower oil and seaming?
The final product will have:
the same values?
very different ones?
If anyone has any data I would be most grateful.
thanks in advance and a good weekend for everyone!
Maria
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