[Production of a carp-based hamburger-like product by reducing the water activity]

The experimental conditions were determined in order to conserve lean fish by means of combined factors based on Aw and pH reduction as well as the addition of an antifungal. Theoretical Aw was determined in formulas containing fish, sodium chloride, glycerol and sorbitol applying a mathematic model. From the results of the prediction, 4 formulas were prepared experimentally with (Cyprinus carpio). Phosphoric acid was added to the products in order to obtain a 5.5-6.0 pH. The final formulas were packed in plastic bags and stored with a control product (100% carp pulp) at 25 +/- 2 degrees C and 38 +/- 3% R.H. during one month. Aw, water content and pH determinations were carried at weekly intervals. Results indicated a slight but significative (P < 0.025) lowering of Aw, water content and pH. Microbiological analysis showed an increase in MAB count with no growth of pathogens. A control product (100% carp pulp) was deteriorated in a five day period. Sensory evaluation of the products indicated a slight acceptance among an inexperienced panel.