CATALOG
Natural shelf life solutions
A General overview of Handary solutions
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

Chitoly® AB

10-20 g/kg

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NATURAL PROTECTIVE SOLUTIONS
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Chitoly® AB - TPC inhibitor for Fresh sausages

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

Epolyly® HCL - TPC inhibitor for Fresh sausages
Shelfex® VJ - TPC and Oxidation prevention for Fresh sausages
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