It is important in a fermented sausage that its ripening colour is maintained over time. This is also one of the most difficult challenges in this sector.

In many cases, colour can be destabilized over time due to numerous physical and chemical factors. When a starter is used in the manufacturing of a sausage, it is ensured that the maturation process is stable and the colour is preserved throughout its shelf-life. This happens thanks to the starter’s enzymatic action, which is responsible for the development and stabilization of the colour. In addition, we will be giving it a characteristic bouquet.

As you can see in the following document, numerous starters in the Fermitrat® range are responsible for this process, and some of them are even exclusive to this enzymatic action. Email us and we will tell you which one is the most suitable for your final product.

Ripening colour case study