Dear Gindra,
Please see my comments to Peter Howgate. Refrigeration is necessary to
prevent spoilage in highly salted product after approximately 12 months.
The only low salt pack I am aware of is thermally processed to be
commercially sterile.
Fred
________________________________
From: NUSA NET [mailto:gindra@nusa.net.id]
Sent: July 20, 2007 1:52 AM
To: Nolte, Fred; Christian Vogl
Cc: seafood@ucdavis.edu; patra@indosat.net.id
Subject: 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 <mailto:Fred.Nolte@cloverleaf.ca>
To: NUSA NET <mailto:gindra@nusa.net.id> ; Christian Vogl
<mailto:cvogl@shafer-haggart.com>
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 <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
This archive was generated by hypermail 2b29 : Sun Jul 22 2007 - 06:18:35 PDT