RE: 'canned' Anchovy - shelf stable or must refrigerate?

From: Margaret Gower (mgower@generalmeats.net)
Date: Wed Jul 18 2007 - 10:27:34 PDT

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    I'm with you, Fred. I've never heard of pasteurized anchovy packs either. My
    experience has always been packed in oil and highly salted. I would
    definitely want the answer on this one.

     

    Margie Gower

    OPS / HACCP

    General Meats & Provisions

    6128 N 43 Ave

    Glendale, Az 85301

    Office: 623-939-3833

    Fax: 623-939-6731

     

      _____

    From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On Behalf
    Of Nolte, Fred
    Sent: Wednesday, July 18, 2007 9:48 AM
    To: NUSA NET; Christian Vogl
    Cc: seafood@ucdavis.edu; patra@indosat.net.id
    Subject: RE: 'canned' Anchovy - shelf stable or must refrigerate?

     

    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 <mailto:cvogl@shafer-haggart.com> Vogl

    To: seafood@ucdavis.edu

    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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