Antimicrobial Culture

Proteria CS

Cultured Corn Sugar

05
A CLEAN-LABEL FRESHNESS EXTENDER FOR FRESH, ENHANCED PORK, CHICKEN AND BEEF Your challegens
Microbial spoilage Color loss Short shelf life Consumer-friendly labelling With consumer concerns about fresh and healthy food that clearly drives todays buying decisions, meat, poultry and beef manufacturers need a natural friendly ingredient to keep safer and fresher for longer. Proteria TM CS is a natural antimicrobial flavor from sugar fermentation process, effectively prolonging shelf life and stabilizing color in fresh, enhanced pork, chicken and beef products, such as fresh sausages.

Freshcare for Quality

PROTERIA CS EXPERIMENTAL CASES Case 1. ProteriaTM CS in Frankfurter

Process 1.Batch conducted with 10kg of meat dough; 2.Put into the cutter, lean pork with the nitrited salt for 1 minute at speed 2; 3.Add of the ice with the polyphosphates for 1 minute at speed 1; 4.Add the potatoes starch with the rest of the ice during 1 minute at speed 2; 5.Add the pork back fat, spices, dextrose and colorants during 2 minutes at speed 2; TM 6.Add sodium ascorbate, smoking flavor and Proteria CS, mix it very well during 2 minutes at speed 2; 7.Smoke sausage during 30minutes; 8.Cook till end core temperature reach 72C; Cool down with a chilled shower; 9.Drain and store at 2-4C; 10. Pack in vacuum packaging (5 mbar); and Store at 2C. Ingredients Lean pork (SII) Pork back fat Ice Potatoes starch Nitrited salt Dextrose TM Proteria CS (%) 46,80 25,00 19,95 2,00 1,70 1,40 Ingredients Spices Polyphosphates Smoking flavour Sodium ascorbate Carmine Paprika (%) 0,40 0,30 0,20 0,10 0,10 0,05

TM

The tested results of vacuum-packed fresh sausage on the 68 th days

Parameters ProteriaTM CS pH No impact a value No impact Aw No impact APC No significant difference

Listeria innocua
Complete inhibition

Texture No significant difference

Sensory evaluation Similar products

Same texture and same meaty taste Harder texture Spicy

Case 2.ProteriaTM CS in enhanced beef

The addition of 1.5% ProteriaTM CS extended microbial shelf life to 15 days. Color stability was also increased. Figure 1 Total pate count in enhanced beef
8 4C 7 Log CFU/g 6 5 4 3 0 2 4 6 8 10 Days 12 14 16 18 20 Control 1.5% Proteria CS

Case 3. ProteriaTM CS in fresh sausage

The addition of 1.5% ProteriaTM CS extended microbial shelf life by 40 to 60%. Figure 2 Total plate count in fresh sausage
8 4C 7 1.5% Proteria CS Log CFU/g 6 5 4 3 0 2 4 6 Days 8 10 12 Control

0503-03-2014

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Freshcare for quality

Handary is an industrial leader in delivering combined rapid microbial diagnostics and natural protective solutions to effectively keeping food safer and fresher for longer. More precisely, Handary is a pioneer and leader in supplying high-quality natural protective ingredients, including Antimicrobials Natap | Natalac Natamycin, Epolyly -Polylysine, NisinA | NisinZ Nisin, Lysoch Lysozyme, Proteria Antimicrobial cultures, and Antimix Antimicrobial blends, Natural extracts Guardox Antioxidants, and Chitoly Mushroom chitosan, Fresh-keeping Enzymes Amylax Maltogenic amylase and GlucoX Glucose Oxidase, Shelf-life extenders Befresh Fresh-keeper and Shelfex Shelf-life extender.

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