[Adaptation of Nutripez to an intermediate moisture food]

The objective of this work was to adapt Nutripez to an intermediate moisture food (IMF) using the dry infusion and blending techniques. In the first case, the dry salted product was immersed in a solution of humectants. Time, temperature and concentration of the solution were controlled. In the blending method the humectants were directly mixed with cooked sardine pulp. Product obtained from both methods were packed individually in cellopolyal bags and stored during one month at 25 +/- 2 degrees C and 34 +/- 3% RH. Products did not exhibit rancidity and were microbiologically stable with water activities (aW) between 0.76 and 0.84, water content between 38 and 42% and pH between 5.5 and 6.0. Sensory evaluation of both products showed a preference for the product obtained by the blending technique.