Natural Preservatives in the Meat Industry

Aslı Tan / Sales Manager - Food and Health - Azelis Turkey

Today, consumers' demand for healthier and higher-quality living has opened doors to new technologies and E-number-free raw materials across every sector. As Azelis Group, we offer alternative solutions to the rising demand for pure and natural preservatives in the Food Industry. As we know, microbial hazards rank first among hazard categories in the meat industry and pose a risk to consumer health. Microbiological control is also of considerable importance. To keep these risks under control, we would like to introduce Ali Cons N, our natural fermented product developed specifically by Aliseia, the company we distribute for, which provides bacteria and mold control in the final product. Ali Cons N is a natural preservative that prevents bacterial and mold formation and also optimizes taste profiles in meat products. This product is obtained through fermentation of certain spices and glucose syrup by lactic acid and acetic acid bacteria. It is an E-number-free, completely natural spice extract. Ali Cons N contains small molecular organic acids, antimicrobial substances and their salts. These substances penetrate into bacterial cells and molds and inactivate the metabolic activities of bacteria and molds even at neutral pH values. At the same time, it reduces water activity.

Application Areas

Below are some of the applications that were approved in tests where Ali Cons N was applied at 2-3% dosage  

Product	Purpose
Sausage (Frankfurter)	Minimum 30 days shelf life
Sliced ham	Minimum 30 days shelf life
Cured products	Extended shelf life, product protection
Salami	Extended shelf life, product protection

In the graph below, you can see the total mesophilic bacterial count developing in ground meat with added sodium lactate and Ali Cons N over 11 days. In this study, a 2% preservative dosage was applied to 2 different samples apart from the control, all samples were incubated at 8°C for 11 days, and a graph was created by measuring the total mesophilic bacterial count at 2-day intervals. In the graph below, you can see the lactic acid bacterial count developing in ground meat with added sodium lactate and Ali Cons N over 11 days. In this study, a 2% preservative dosage was applied to 2 different samples apart from the control, all samples were incubated at 8°C for 11 days, and a graph was created by measuring the lactic acid bacterial count at 2-day intervals. In the graph below, you can see the mold and yeast count developing in ground meat with added sodium lactate and Ali Cons N over 11 days. In this study, a 2% preservative dosage was applied to 2 different samples apart from the control, all samples were incubated at 8°C for 11 days, and a graph was created by measuring the mold and yeast count at 2-day intervals.