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