Pasteurized fish products

If stored aerobically, mould growth on stored pasteurized fish products are quite common; spore growth will cause off-odors, putrid offensive off odors in sous-vide fish products.  Similarly, clostridia have been implicated in spoilage of pasteurized crab-meat. If stored vacuum-packed at refrigerated temperatures, very little microbial growth is seen and sensory rejection is often caused by rancidity or textural changes.

 

Shelfex™ NO is a natural, label-friendly, multi-hurdle solution for shelf life extension of pasteurized fish products.

NATURAL PROTECTIVE SOLUTIONS
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