Shelf stable fish hydrolysate

Posts: 53

Location: North Central Indiana. USDA Zone 6, Clay Loam soil.

posted 6 hours ago

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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.

Anne Miller

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Location: USDA Zone 8a

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posted 3 hours ago

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

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Ian Thompson

Posts: 53

Location: North Central Indiana. USDA Zone 6, Clay Loam soil.

posted 2 hours ago

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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.

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