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Complete formulas in meat and fish preparations

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In the meat and fish industry, process efficiency and standardisation of the final product are key factors in maintaining competitiveness. For this reason, manufacturers often turn to complete formulas, mixtures designed to facilitate the manufacture of meat or fish preparations by combining various ingredients and additives in a single solution.

For distributors, these types of products represent a clear opportunity to add technological value and simplify the manufacturer’s operations, especially when ingredients are included that improve the product’s preservation, naturalness and microbiological stability.

What are complete formulas in the food industry?

Complete formulas are pre-measured mixtures that combine the functional ingredients needed to make a product. In the meat and fish sector, they are commonly used in hamburgers, sausages, fresh cold cuts, marinades, and moulded fish preparations, among many others. These mixtures allow manufacturers to work with a single solution instead of having to measure out each ingredient individually, reducing the complexity of the process and avoiding formulation errors.

Their use responds to several needs: ensuring consistent results, improving texture and yield, stabilising colour and juiciness, optimising costs and ensuring that each batch meets defined standards. Furthermore, as they are designed as ‘complete systems’, they guarantee technological compatibility between all their components, something that does not always happen when recipes are formulated from scratch.

What are these mixtures used for in the manufacture of processed meat or fish products?

The main benefit of using complete formulas is operational simplification: a single bag replaces several ingredients, reducing time and minimising variations between batches.

They also provide greater safety, as the dosage is precise and stable, which is essential when working with regulated additives such as phosphates, antioxidants or stabilisers. Another key advantage is the optimisation of the cost per kilo, especially for distributors who adapt their portfolio to different quality levels or price ranges.

From an organoleptic point of view, these mixtures tend to provide better texture, greater cohesion and more stable behaviour during cooking, freezing or storage.

In short, they help manufacturers achieve competitive and consistent products without relying on so many manual steps.

What are the advantages of complete formulas over traditional formulations?

Although complete formulas may include texturisers, salts, antioxidants or flavourings, preservation is a critical element and, in many cases, the key factor determining the shelf life of the final product. Incorporating a suitable preservative not only helps to slow the growth of spoilage microorganisms, but also reduces the risk associated with pathogens such as Listeria monocytogenes, Salmonella, or Clostridium, which is especially relevant in refrigerated products or those intended for extended shelf life.

In addition, effective preservation helps reduce spoilage, complaints and product recalls, a decisive economic factor for manufacturers and distributors. And, in a market that is moving towards clean labels, having natural solutions based on applied microbiology allows food safety to be combined with naturalness, without compromising shelf life.

Why is it important to incorporate a preservative into the complete formula?

At this point, Amerex’s experience in natural preservatives adds differential value to any complete formula. Our protective ferments can be incorporated directly into these formulas to reinforce microbiological stability, control pathogens and improve the shelf life of meat and fish preparations. These solutions have been validated in multiple products through challenge tests, demonstrating their effectiveness even in complex formulations and under demanding storage conditions.

In addition to safety, they provide a commercial differentiator: a complete formula that incorporates an effective natural preservative becomes a more robust solution, aligned with market trends that prioritise naturalness without compromising performance.

If you would like to know more, please contact us and a technician will help you with whatever you need. You can do so via:

 

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SULPHITE-FREE PRESERVATIVES FOR SHRIMP

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Shrimps are one of the most consumed seafood products worldwide. However, their classification can vary based on their size, origin, and species. Below, we explain the main types of shrimps and how to ensure their freshness with sulfite-free preservatives.

What varieties of shrimps are in the market?

There are various types of shrimps, often classified by their size and place of capture.

Among the most popular are:

  • Tiger shrimp (Penaeus monodon): Large in size, commonly found in Asia.
  • Southern shrimp (Pleoticus muelleri): Sourced from the southwestern Atlantic, highly valued for its flavor.
  • Patagonian shrimp (Pleoticus muelleri): Characteristic of the cold waters of Argentine Patagonia, with a firm texture and exquisite flavor.
  • Vannamei or Pacific white shrimp : Primarily farmed in Latin America and Asia, it is one of the most consumed worldwide.

Each variety of prawn has unique characteristics in terms of flavor and texture, but all face similar challenges regarding shelf life and preservation.

What shelf life issues do shrimps have?

One of the biggest challenges in the commercialization of shrimps is their shelf life. As a highly perishable product, proper handling from capture or farming to the consumer is crucial.

The main shelf life issues include:

  • Rapid decomposition: Without proper refrigeration or freezing, shrimps begin to decompose within hours.
  • Color changes: Fresh shrimps have a bright color, but over time and with oxygen exposure, their color can turn dull or gray.
  • Bacterial growth: The presence of bacteria such as Listeria or Salmonella poses a food safety risk if proper preservation measures are not taken.

Thus, shrimp manufacturers resort to the use of additives and preservatives to maintain the shelf life of products until they reach the end consumer.

What additives are commonly used to improve the color and safety of shrimps?

To preserve both the appearance and safety of shrimps, the food industry uses various chemical additives and preservatives. The most common are:

  • Sodium sulfite (E-221): Traditionally used to prevent prawns from darkening and to preserve their natural color. Despite its widespread use in the industry, sulfites can cause allergic reactions in some people at certain concentrations.
  • Phosphates: Food industry phosphates (such as potassium phosphate E-340) are used to retain moisture and improve the texture of prawns, preventing them from drying out.
  • Citric acid and its derivatives: These preservatives are antioxidants that help prevent oxidative deterioration and maintain the color and freshness of the product. Their use is also very common in other foods. Citric acid is labeled with the number E330.

Despite their effectiveness, more and more consumers and manufacturers are seeking more natural, allergen-free alternatives, such as sulfite-free preservatives that maintain the food’s color and safety.

What sulfite-free natural preservatives does Amerex offer?

At Amerex Ingredientes, we understand the importance of offering solutions that not only extend the shelf life of shrimps but are also safe and natural. That’s why we provide natural sulfite-free preservatives that not only ensure the freshness and safety of prawns but also meet the demands of modern consumers who prefer allergen-free and healthier products.

We have extensive experience in using preservatives to maintain the color of various types of fish and shellfish and to improve safety against pathogens like Listeria. You can check out some of our success stories at this link.

Don’t hesitate to contact us if you’re looking for a natural preservative free from E numbers that enhances the organoleptic properties and safety of your foods.

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NATURAL PRESERVATIVES FOR FISH

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Fish is a great source of protein and fatty acids essential for a balanced and healthy diet. However, its freshness and quality are susceptible to degradation due to various factors, which represents a challenge for the food industry. That’s why natural preservatives are needed for fish.

These challenges include pathogens such as listeria and micro-organisms that can proliferate under optimal conditions and compromise food safety, as well as micro-organisms that affect the organoleptics of the product.

In the following, we will look at the commercial problems associated with fish, the most common pathogens in fish and the solutions offered by the market in the form of natural preservatives.

What are the most common commercial shelf-life problems in fish?

Among the most common commercial shelf-life problems in fish we can find: the generation of exudates due to bacterial heterofermentations, loss of texture or syneresis and gas generation.

This is due to the fact that fresh fish is highly perishable. Due to its biological composition, it must be kept under good storage conditions throughout its shelf life, which are not always met.

This rapid deterioration of fish can be due to factors such as exposure to air, inadequate temperature, cross-contamination and above all microbial activity. This not only affects the sensory quality of the fish, but also represents a health risk for the consumer and can result in significant economic losses for producers and retailers.

What pathogens usually affect fish?

Among the most common pathogenic micro-organisms affecting fish are bacteria such as Salmonella, Listeria monocytogenes and Vibrio spp. as well as parasites such as Anisakis, which is probably more recognised by consumers. In sectors such as meat, pathogens such as Listeria or Salmonella are well recognised and feared, however they are not so well known by fish consumers.

These organisms can cause foodborne illness if fish is not handled, stored and cooked properly. The presence of these pathogens is a serious problem that requires effective solutions to ensure food safety and product quality.

What preservatives are now available on the market?

There are currently a number of preservatives and additives on the market that seek to address these challenges, but they have their limitations. Some of the most commonly used options include:

  1. Rosemary Extract: This natural preservative is rich in antioxidants to prolong the freshness of fish.
  2. Ascorbic Acid (Vitamin C): In addition to its antioxidant properties, ascorbic acid can help prevent lipid oxidation and maintain the sensory quality of fish.
  3. Essential Oils: Some essential oils, such as oregano and thyme, have been shown to have antimicrobial activity and can be used as natural preservatives in fish products.
  4. Sodium Nitrate: Although a widely used preservative, sodium nitrate can also be obtained from natural sources such as sea salt, providing a more natural option for fish preservation.

However, at Amerex we have natural preservatives that will not only protect the food from pathogens as important as listeria, but will also help to reduce chemical additives such as the aforementioned nitrate, and improve the organoleptic properties of the product.

What challenges do Amerex fish preservatives face?

At Amerex we have natural fish preservatives that meet the main challenges of the market. Thanks to Amerex natural preservatives you can:

  • Extend shelf life by controlling heterofermentative lactobacilli in fresh and frozen fish preparations.
  • Prevent pathogens such as listeria.
  • Generate colour by removing nitrites.
  • Decrease the incidence of histamine.
  • Avoid unwanted acidification and syneresis, while maintaining texture.

Amerex preservatives can be applied in different ways depending on the type of fish processing:

  • In batter: for fish patties or surimi.
  • Injected: for emperor, tuna, salmon, swordfish, etc.
  • On the surface: for any type of smoked or marinated fish (sushi). On prawns or cephalopods.

The fish industry faces significant challenges in terms of preserving freshness and food safety. However, by harnessing the benefits of natural ingredients and biotechnology, we can ensure that fish reaches consumers safely. Do not hesitate to contact us for more information!

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