Natamycin used for fermented sausages

NATAMYCIN is often used in Europe to treat the surface of dry fermented sausages and has also been used to treat the surface of cooked hams.NATAMYCIN prevents fungal growth during normal ageing and storage without affecting the quality of Dutch raw sausages, German raw sausages and Italian sausages such as dry salami. Sausages are treated with NATAMYCIN by dipping (e.g. 1000-2000 ppm) or spraying (e.g. at 2.000 ppm).

NATAMYCIN can also be?applied by treatment of sausage casings before stuffing by soaking for 1-2 h in a suspension containing 500-1000 ppm of NATAMYCIN.

During the ripening process of fermented sausages, the pH value decreases and the water retention capacity of the meat decreases, resulting in an increase in surface moisture. This provides ideal conditions for the growth of mold, which is easily spoiled by the growth of yeast and mold, resulting in unsightly surface mycelium or colonies.

Natamycin can be used to prepare suspensions for dipping or spraying. The recommended dose level is 2500-4000 mg/L in water. The sausages can be processed after filling and/or immediately before sale. It is recommended to add 8-10% salt to prevent bacterial growth.

Dear connects, Yotabio is producer for natural food ingredients Nisin Natamycin Transglutaminase and ε-polylysine.

Welcome to ask us for samples if you had project on ingredients premixes for preservatives.

Sam Lui

Email: samlui@yotabio,com, [email protected]