Fresh fish and shellfish

Fresh fish and shellfish are prone to off-odors and off-flavors development due to the bacterial growth and rapid oxidation. At ambient temperature, mesophilic Gram-negative bacteria are the main cause of spoilage which occurs within 1/2 days. At chilled temperature, spoilage is mostly caused by Gram-negative psychrotrophic bacteria.  

  

Shelf life extension

Handary Solutions

- Growth control of Gram-negative bacteria

EpolylyTM Ultrapure ε-Polylysine

- Delay of oxidative rancidity

RozimarixTM Rosmarinic acid

PhyticadTM ultrapure phyticad

NATURAL PROTECTIVE SOLUTIONS
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