Vitiva Launches Anti Rancidity Protection for Traditional Sausage Products
Merguez and chipolatas are fresh-type sausages made out of beef, pork, chicken and/or lamb. Due to high-fat content they are highly sensitive to oxidation and can rapidly undergo unwanted organoleptic changes, including rancidity.
29/02/08 Vitiva has launched VivOX 4, an all-natural rosemary preservative for anti-rancidity protection of fresh traditional merguez and chipolatas sausages. This oil-soluble, water-dispersible product can also increase shelf life while keeping typical organoleptic characteristics and microbial stability.
Merguez and chipolatas are fresh-type sausages made out of beef, pork, chicken and/or lamb. Due to high-fat content they are highly sensitive to oxidation and can rapidly undergo unwanted organoleptic changes, including rancidity.
“Producers of traditional sausages are seeking natural solutions to provide longer shelf life and satisfy increasing consumer demand for fresh sausages,” says Ohad Cohen, CEO of Vitiva. “Our new formulation offers manufacturers an effective-yet-natural solution to fight oxidative changes in fresh, traditional merguez sausages, together with a great opportunity to employ a clean label.”
By adding allergen-free VivOX 4, the shelf-life of these sausages can be extended by 65-80% in comparison to unprotected sausages, while maintaining original taste and flavour components. VivOX 4 is proven to outperform gold standards for these types of sausage products, i.e. citric and ascorbic acid.
Vitiva has an outstanding reputation for assisting meat processors with development of new and trend-setting applications of natural protective solutions based on rosemary extract antioxidants, and replacement of synthetic preservatives.
