Good question but no answer in that one needs mass balances of water salt
etc in the process. One important issue however is that added oils have no
effect on water activity.
-- Dr. Ted Labuza Morse Alumni Distinguished Teaching Professor of Food Science and Engineering Department of Food Science and Nutrition Univ. of Minnesota Rm. 136 A 1354 Eckles Ave. St Paul 55108 email - tplabuza@umn.edu ext Msg 6513072985@mobile.mycingular.com Cell 651-307-2985 Office ( 612-624-9701 UM 7 fax 612-625-5272 NFNC 7 Fax 661-483-3302 web http://www.ardilla.umn.edu/Ted_Labuza> From: <maria.joao.cardoso.porto@clix.pt> > Reply-To: <maria.joao.cardoso.porto@clix.pt> > Date: Fri, 15 Jun 2007 12:56:08 +0100 > To: <seafood@ucdavis.edu> > Subject: anchovies > > 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 > > ------------- > > Clix ADSL até 24 Mb: a partir de € 29,90/mês > A Internet mais rápida do mercado, agora com chamadas grátis e downloads > ilimitados! > > Saiba mais em http://acesso.clix.pt/ > >
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