High-acid sausage (fermented)

The surface mold growth of high-acid fermented sausage occurs at high relative humidity and rancidity can occur during storage time and temperature. Growth of heterofermentative lactic acid bacteria during the fermentation of fermented sausage causes off flavors and aromas (e.g. from acetic acid) or gas pockets or pin-holes from the formation of carbon dioxide in the sausage.

 

Table 1 Shelf-life Solutions for high-acid sausage (fermented) 

Food items

Shelf life issues

Solutions

High-acid sausage (fermented)

Mold

Natap™

NATURAL PROTECTIVE SOLUTIONS
SELECT THE PRODUCT TO FIND OUT MORE
DOWNLOAD