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

From: NUSA NET (gindra@nusa.net.id)
Date: Fri Jul 20 2007 - 01:51:34 PDT

  • Next message: P Howgate: "Re: 'canned' Anchovy - shelf stable or must refrigerate?"

    Dear Fred,

    I think you are right. I myself has never seen the anchovy processed by pasteurization method. I was trying to relate what we do for our products. We are the pasteurized crabmeat producer and maybe the first processor in the world that pasteurized the squid in the can and pouch.

    I think your reasoning is correct that the refrigerated anchovy pack could be due to the low salt contents. Thank you!

    Best regards,
    Gindra
      ----- Original Message -----
      From: Nolte, Fred
      To: NUSA NET ; Christian Vogl
      Cc: seafood@ucdavis.edu ; patra@indosat.net.id
      Sent: Wednesday, July 18, 2007 11:48 PM
      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 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

    This archive was generated by hypermail 2b29 : Fri Jul 20 2007 - 01:58:10 PDT