Introduction: In the competitive European food market, the demand for clean-label products—those with fewer artificial preservatives—is growing rapidly. This case study highlights the successful shelf life extension of sliced cooked ham through the innovative application of ε-Polylysine, a naturally derived preservative, alongside a low-dose sodium lactate formulation.
Problem: Cooked meats, such as sliced ham, face challenges with microbial spoilage and quality degradation during storage. Commonly, cooked ham is highly susceptible to the growth of harmful pathogens like *Listeria monocytogenes* and spoilage bacteria such as *Lactobacillus* spp. These microorganisms reduce the product's shelf life, limit its marketability, and result in food safety concerns. The product's shelf life was previously 12 days at refrigeration temperatures (4°C), which did not meet consumer expectations for longer-lasting, safe food products.
Solution: To overcome these challenges, 0.25% ε-Polylysine was added post-cooking to the surface of the sliced cooked ham via a surface dipping process. ε-Polylysine is a naturally occurring, biodegradable, and GRAS (Generally Recognized As Safe) substance that exhibits strong antimicrobial properties. This solution was combined with low-dose sodium lactate, a known antimicrobial agent, to enhance its effectiveness in inhibiting microbial growth.
The application method ensured even distribution of the preservative across the meat’s surface, allowing for the controlled extension of shelf life. This approach aligns with the rising clean-label trend, as ε-Polylysine and sodium lactate are naturally derived and pose no significant health risks.
Results:
- Extended Shelf Life: The shelf life of the vacuum-packed cooked ham was extended from 12 days to 25 days at 4°C. This was a significant improvement, allowing retailers to stock and sell the product with a longer shelf life, reducing waste and improving profitability.
- Microbial Inhibition: The combination of ε-Polylysine and sodium lactate effectively inhibited the growth of *Listeria monocytogenes* and *Lactobacillus* spp., both of which are commonly associated with foodborne illness and spoilage in processed meats.
- Maintained Sensory Quality: Despite the extended shelf life, the sensory quality of the ham remained unchanged. There were no off-flavors, color changes, or texture alterations, making the product more appealing to consumers who value both safety and quality in their food products.
- Clean Label Reformulatio: The use of ε-Polylysine and sodium lactate aligns with clean label principles, offering a transparent, natural solution to food preservation. This is increasingly important to consumers seeking products without artificial additives and preservatives.
Conclusion: By utilizing ε-Polylysine in combination with sodium lactate, this case successfully extended the shelf life of sliced cooked ham while maintaining product quality and safety. This clean-label approach not only satisfies consumer demand for more natural preservatives but also provides food manufacturers with a viable solution to reduce food waste, enhance shelf life, and meet regulatory requirements. This innovation has the potential to revolutionize the preservation of various processed meats and other perishable products.
Vitamin C (Ascorbic Acid)
Tea Polyphenols
Rosemary Extract 1
Potassium Sorbate
Sodium Propionate
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