Surimi and minced fish products

Fresh surimi and minced fish products are highly perishable products because of their biological composition. The shelf life of refrigerated fish is limited primarily due to microbial activities, Aerobic spore-forming bacteria is dominant spoilage species, such as Bacillus simplex, Bacillus subtilis and Bacillus licheniformis; while B. simplex, B. subtilis as well as Sporosarcina aquimarina were clearly the dominant species found in samples with higher total flora counts. Some undesirable deteriorative changes, including modifications to the surimi odour, colour, flavour, and texture, still occur during frozen storage.

 

Shelfex™ NB is multi-hurdle label-friendly solution for shelf life extension of Fresh surimi and minced fish products.

NATURAL PROTECTIVE SOLUTIONS
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