Semi-preserved fish products

In semi-preserved fish products acidification is not sufficient, yeasts and lactic acid bacteria may grow and cause gas and off odor development. During the barrel salting, yeasts and anaerobic spore formers may grow and cause either a fruity or a putrid type of spoilage. Oxidation occurs during storage.

 

Shelfex™ ER is multi-hurdle label-friendly solution for shelf life extension of semi-persevered fish products.

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