AMR (Acid:Moisture Ratio), calculation for ambient sauce stability
Hi
I have come across this in sauce manufacture but am struggling to find any real science behind this. Can anyone shed some light on this calculation for ambient sauce stability.
Hi Cobus
It's been quite a long time since I worked with sauce stability - the link here may help
Hi Cobus
It's been quite a long time since I worked with sauce stability - the link here may help
Hi Lesley,
Thanks for the impressive document.
I'm still trying to work out the practical meaning of "intrinsically safe but microbiologically unstable". :smile:
here is the link to the CIMSCEE website...........there are all sorts of good scientific backed death curves, log reduction formula et all to be found. Don't let the dairy fool you, there is good information for everyone
Hi Lesley,
Thanks for the impressive document.
I'm still trying to work out the practical meaning of "intrinsically safe but microbiologically unstable". :smile:
Hi Charles - suspect that as CIMSCEE has been used for so long nobody has ever questioned the science/logic behind this & it was certainly pre stability & shelf life requirements for UK retailers.
The only logic I can think of behind "intrinsically safe but microbiologically unstable" is that it wouldn't support growth of pathogens but potentially could support growth of food spoilage organisms?...
Hi Charles - suspect that as CIMSCEE has been used for so long nobody has ever questioned the science/logic behind this & it was certainly pre stability & shelf life requirements for UK retailers.
The only logic I can think of behind "intrinsically safe but microbiologically unstable" is that it wouldn't support growth of pathogens but potentially could support growth of food spoilage organisms?...
Exactly this, Lesley - not going to grow anything harmful, but may still ferment / support various moulds etc.
Hi All
Thanks for the response.
CIMSCEE is valuable and useable for Mayo's and for sauces based on acetic acid. The problem comes in when you use other acids (i.e. Citric or Lactic). Can you still use the calculator as is?? Apparently the AMR works effectively for these as a quick calculation for stability.
One of he big issues with low pH sauces is Lactic Acid Bacteria (currently mine as well). I must agree that "intrinsically safe but microbiologically unstable" does not add a lot of value. Most of these type of sauces is safe against pathogens in any case but then they are not responsible for them blowing. Strangely there is also very little scientific information available on LAB in sauces (on ScienceDirect at least).
https://www.ncbi.nlm...pubmed/17868939
https://www.scienced...215017X16300170
https://biblio.ugent...ile/4334568.pdf
http://www.rectofoss...ococcus-aureus/
I have not scrolled through any of the above, but perhaps one at least may be of some use