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pink salmon fillets
Handary Chitosan-based freshness is very effective antimicrobial with antioxidative abilities against both gram-negative and gram-positive bacteria. such as Listeria, Monocytogenes, Bacillus cereus, E. coli, Staphylococcus aureus, Pseudomona saeruginosa, Salmonella serovar typhi and Saccharomyces cerevisiae. We are differentiating our Chitosan range by developing added value such as Chitosan O, Chitosan L, Chitosan N and Chitosan R.
Chitosan O is very effective antimicrobial with antioxidative abilities against both Gram-negative and Gram-positive bacteria used in fresh meat, fruits and vegetables.
Chitosan L is formulation of Chitosan Oligosaccharide and Egg White Lysozyme to achieve significant synergistic antibacterial activity against B. cinerea, and Rhizopus sp. , which processes film-forming property to modify the internal atmosphere, to decrease the transpiration loss, and to delay the ripening of fruits and vegetables.
Chitosan N is a formulation of high-density Chitosan, Natamcyin and White Sugar to achieve significant synergistic antibacterial activity in reducing foodborne pathogens, such as Gram-negative indigenous Enterobacteriaceae used in fresh meat.
Chitosan R is formulation of Chitosan Oligosaccharide and Rosemary Extract to achieve significant synergistic antibacterial and antioxidative effects in inhibiting microbial growth, delaying lipid oxidation, and suppressing moisture loss used in egg albumin, soy protein, pink salmon protein, arrowtooth flounder protein, skinless pink salmon fillets during frozen storage.