How to apply natural preservatives by injection, in mass or immersion.
Food preservation is a constant challenge in the food industry, especially when seeking to maintain quality, safety and flavour without resorting to chemical additives. Natural preservatives have become an effective alternative, extending the shelf life of products and reducing the need for synthetic additives. Depending on the type of processing, they can be applied by kneding, injection or immersion, ensuring that each food product receives adequate protection in a uniform and efficient manner.
At Amerex, we have been manufacturing and marketing microbiology-based clean label solutions for 40 years to increase shelf life and food safety. We work in various food sectors thanks to the ease of application of our natural preservatives.
What are natural preservatives?
Natural preservatives are substances derived from plant-based or biotechnological ingredients that help maintain food quality and safety without the need for chemical additives. Their main function focuses on three aspects:
- Preventing the proliferation of pathogenic microorganisms (such as Listeria, Salmonella, E. coli, etc.)
- Extending the shelf life of the product
- And facilitating the reduction or replacement of traditional chemical preservatives such as nitrites, sulphites, sorbate, etc.
At Amerex, our natural preservatives come in atomised powder form, which enhances their preservative properties from the start of the production process. Simply mix them with water and the rest of the ingredients for them to start working, adapting to each type of food thanks to their customised formula. Furthermore, these products do not alter the taste of the food and offer a safe return on investment in preservation.
All our preservatives are clean label, non-GMO, halal and Kosher.
Their application is particularly efficient in processed foods that require a homogeneous distribution of all ingredients, in products with a short shelf life and in those that must be kept refrigerated.
Options for applying natural preservatives depending on the type of processing
Depending on the type of food processing, natural preservatives can be incorporated by kneading, injection or immersion. Each method ensures optimal distribution of the product and maximises its preservative effect.
In the case of meat or fish products, the choice of method depends on the texture, size and preservation requirements of the food. For example, minced or mixed meats benefit from kneading, sausages or fish fillets are optimised with injection, while whole cuts or marinated products respond better to immersion.
Application by kneading
To apply an Amerex preservative in a mass, such as Biamex/Safemix, it is recommended to prepare a solution by diluting the required amount of product in water and stirring vigorously with suitable equipment. If this is not possible, this step can be carried out together with the rest of the ingredients, either in powder form or diluted.
Application should be carried out as early as possible in the production process, at the point of best distribution of the feed, typically in the mixer. This ensures that the preservative is evenly distributed and works effectively, protecting the quality of the final product.
Examples of products in which the natural preservative can be applied during mixing:
- Chorizo and other sausages (salchichón, morcilla, fuet)
- Pâté or mortadella
- Pre-cooked hamburger or meatball mixes
- Frankfurter-type sausage dough
Injection application
When working with foods that require injection, correct preparation of the brine is key. The preservative is diluted in the brine, ensuring complete homogeneity before starting the injection process.
During application, the brine is distributed according to the usual process, ensuring that the product receives the correct dose of preservative evenly. This extends the shelf life of the food and maintains its microbiological safety without altering its organoleptic properties.
Examples of products to which the natural preservative can be applied by injection:
- Marinated chicken breasts
- Tuna and swordfish fillets
- Injected cooked ham
- Processed turkey or pork for cold cuts
Immersion application
Immersion, or marinating, is ideal for whole cuts or products that require gradual absorption of the preservative solution. To do this, the preservative is diluted in water and mixed well with the available equipment. If necessary, this preparation can be added directly to the ingredients of the immersion brine.
Once the solution is prepared, the food is placed in equipment such as vacuum tumblers to ensure maximum absorption. During this process, it is important to observe the performance and distribution of the preservative to ensure that each piece of food is uniformly protected.
- Prawn tails in brine or preservative additives
- Octopus in preservation solutions
If you want to optimise the preservation of your products with natural, safe solutions tailored to each process, Amerex can help. Our technical team is available to advise you on the best application of our preservatives in dough, injection or immersion, ensuring consistent results and a high-quality end product.
Contact us today and discover how our clean label solutions can transform the shelf life and safety of your food products:
- Email: imasd@amerexingredientes.com
- Telephone: 918 45 42 14
- Through our form:
Nuria Lázaro is the R&D and Quality Manager for Amerex’s technical team. She holds a degree in Biology and a master’s degree in Biotechnology. She brings her experience in food preservation and safety, specializing in legislation and the development of new preservatives and antioxidants.