The objective of this work was to adapt Nutripez to an intermediate mo
isture food (IMF) using the dry infusion and blending techniques. In t
he first case, the dry salted product was immersed in a solution of hu
mectants. Time, temperature and concentration of the solution were con
troled. In the blending method the humectants were directly mixed with
cooked sardine pulp. Product obtained from both methods were packed i
ndividualy in cellopolyal bags and stored during one month at 25 +/- 2
degrees C and 34 +/- 3% RH. Products did not exhibit rancidity and we
re microbiologically stable with water activities (a,) between 0,76 an
d 0,84, water content between 38 and 42% and pH between 5,5 and 6,0. S
ensory evaluation of both products showed a preference for the product
obtained by the blending technique.