Dear Gindra,
Most interesting. Have never heard of an anchovy pack which was
pasteurized, let alone thermally processed to be shelf stable. To be
clear, I wonder if we are talking about anchovies packed in oil and
highly salted (ie: 14% salt or higher in the aqueous portion)? Or are we
discussing a pack with lower salt (perhaps 1%) in a pack similar to
sardines?
Fred
________________________________
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
Behalf Of NUSA NET
Sent: July 17, 2007 11:27 PM
To: Christian Vogl
Cc: seafood@ucdavis.edu; patra@indosat.net.id
Subject: Re: 'canned' Anchovy - shelf stable or must refrigerate?
Dear Christian,
The products that you were discussing with your Australian friend may be
of different nature compared to the ones in Canada. When the canned
Anchovy is processed by sterilization, meaning the processed temperature
is around 121 Celsius degree, then the product is shelf stable. However
if the products are pasteurized, meaning cooking below 100 Celsius
degree, then the products have to be kept chilled unless it is an acid
food.
I hope the above explanation is clear to you.
Best regards,
Gindra Tardy
----- Original Message -----
From: Christian Vogl <mailto:cvogl@shafer-haggart.com>
Sent: Wednesday, July 18, 2007 4:11 AM
Subject: 'canned' Anchovy - shelf stable or must refrigerate?
We have a customer in Australia who tells us that anchovy in
cans (packed in oil) are sold 'shelf stable' there.
Here, we refrigerate them.
It was always my understand that this was required because of
the lack of thermal processing. But if this is the case, how can
Australian stores market them on the shelves instead of the cooler?
Any thoughts appreciated!
Best regards,
Christian
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