Fresh sausages - Shelf life - Handary | Natural shelf life specialist

Fresh sausages

The surface mold growth of high-acid fermented sausages occurs at high relative humidity. Rancidity can occur depending on storage time and temperature. Growth of heterofermentative lactic acid bacteria during fermentation of sausages causes off-flavors and aromas (e.g. from acetic acid), gas pockets or pin-holes from the formation of carbon dioxide.

The addition of Chitoly® AB in an acetic acid solution can improve the microbiological quality of sausages and therefore extend their shelf-life. Shelfex® VJ is used to extend the freshness of sausages by controlling Total Plate Count (TPC) and stabilizing its color. While Epolyly® HCL is also effective against TPC.

Handary Shelf-life Solutions for Fresh sausages

Applications	Benefits	Brands	Dosage	Labeled as
Fresh sausages	Prevention against TPC and Oxidation	Shelfex^® VJ	0.5-1 g/kg	Vinegar, Jasmine tea extract
	TPC inhibition	Epolyly^® HCL	120 mg/kg	ε-Poly-L-lysine HCL
	TPC inhibition	Chitoly^® AB	10-20 g/kg	/

NATURAL PROTECTIVE SOLUTIONS

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Chitoly® AB - TPC inhibitor for Fresh sausages

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Figure shows that the addition of Chitoly® AB in acetic acid solution can improve microbiological quality and therefore, extend the shelf-life of sausage.