Shelf stable fish hydrolysate

Anyone have an inkling of an idea of how to make fish hydrolysate shelf stable? It would probably store in the fridge for long time after a successful fermentation, but what about on-the-shelf stability? The only I have really read is that some companies, Neptune for example, acidify the hydrolysate with phosphoric acid to make shelf stable.  

Is that something that can be dehydrated?  Put it into the oven about 250 degrees over ni8ght?

Anne Miller wrote:Is that something that can be dehydrated?  Put it into the oven about 250 degrees over ni8ght?

I believe so, but it is energy intensive and potentially very stinky.  Also, I believe the heating may not be the best thing for the amino acids in the hydrolysate.  

Use it to inoculate biochar by soaking. As a bonus, you lose the stench.

Phil Stevens wrote:Use it to inoculate biochar by soaking. As a bonus, you lose the stench.

I plan on it. I have over 100 gallons of char to process and char.  I will still have a lot of hydrolysate to store, as well as explore the possibility of being able to sell it.

Acidification seems like a promising route, but I’d be cautious about assuming that lowering the pH alone guarantees shelf stability. The final pH, how consistently it’s reached throughout the batch, and the cleanliness of the process all matter. I’d be interested to know whether anyone has tested phosphoric acid against other food-grade acids for this purpose, and whether the finished product was actually tested for microbial stability over time. Keeping it refrigerated until the preservation method is properly validated seems like the safer approach, especially with a homemade hydrolysate.