Lightly preserved fish products

In lightly persevered fish products (e.g. Cold-smoked fish), generally species of spore-forming Clostridium and Bacillus, Gram-positive cocci, and lactic acid bacteria are the dominant survivors, but some Gram-negative bacteria (e.g. psychrotrophic Enterobacteriaceae) will also normally survive. During subsequent refrigerated storage, these bacteria will multiply and cause spoilage. Oxidative rancidity occurs during the storages.

 

Antimix™ CS is multi-hurdle label-friendly solution for shelf life extension of lightly persevered fish products.

NATURAL PROTECTIVE SOLUTIONS
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