STABLE RIPENING COLOUR

How important is the maturation colour in cured meats?

It is important in a cured sausage that the appearance that gives it a matured colour is maintained over time, as a loss of colour in the eyes of the consumer will be an indicator of poor condition. It is also one of the most difficult challenges in this sector.

How to obtain a stable ripening colour?

In many cases, colour can be destabilised over time due to numerous physical and chemical factors. When a starter is used in the production of a sausage, we ensure that the maturation process is stable and the colour is maintained throughout its shelf life. This happens thanks to its enzymatic action, which is responsible for the development and stabilisation of the colour. In addition, we will be giving a characteristic bouquet to the sausage.

What starters does Amerex offer to maintain a stable colour after maturation?

As you can see in the following document, a large part of the starters in the Fermitrat® range are responsible for this colour maintenance process for all types of cured sausages, some of which are even exclusive to this enzymatic action. Moreover, these starters can also be used in other food matrices for colour maintenance.

Write to us and we will tell you which is the most suitable for your final product.