Competency

• Texturizing of food systems

• Bindingsystems

• Injection/tumble solutions

• Proteins / Hydrolysates

• Taste solutions

• Natural preservatives

• Application Development and Coaching

BARENTZ INGREDIENTS

Barentz Ingredients is the Technology Center for development of innovative and customized solutions for Food Industry, within the Barentz Group.

Products and Technology

Misocarine LR

Product and Technology Properties and Application Labeling and Food Law

Product and Technology

Misocarine LR

which inhibits growth of bacteria and moulds and

• Misocarine LR is a naturally fermented liquid product,

• Spices and glucose syrup are naturally fermented by lactic acid bacteria and acetic acid bacteria

optimizes the taste profile of meat products

• Misocarine LR is labeled as „spice extract“ or „onion extract“

Production Process

enzymatic hydrolysis

fermentation supernatant

fermented spices (lactic acid)

clarification concentration

MISOCARINE LR

neutralisation (sodium hydroxide) heat inactivation

separation of biomass

spices (onion) / glucose syrup

fermentation broth

fermented spices (acetic acid)

culture 1 fermentation

culture 2/3 fermentation

supplements

Properties of Misocarine LR

Growth Inhibition During fermentation, lactic acid bacteria and acetic acid bacteria produce small molecular organic acids and antimicrobial substances. Those substances accumulate in Misocarine LR.

Modes of bacterial growth inhibition Organic acids, antimicrobial substances and their salts can

• penetrate bacterial cells and molds

• inactivate metabolic acitivity of bacteria and moulds even at neutral pH values (feedback inhibition / accumulation of salts)

• reduce the water activity (aw-value)

0

0,02

0,04

0,06

0,08

0,1

0,12

0,14

Salt sodium lactate (60%) Misocarine LR

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Properties of Misocarine LR

Reduction of water activity

Misocarine LR is able to reduce the water activity of meat products

* dosage: 20 g/kg

0

0,02

0,04

0,06

0,08

0,1

0,12

0,14

Salt sodium lactate (60%) Misocarine LR

Re

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of

wa

ter

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vit

y*

Properties of Misocarine LR

Reduction of water activity

Misocarine LR is able to reduce the water activity of meat products

* dosage: 20 g/kg

Properties of Misocarine LR

Mode of Inhibition at neutral pH

Salts of organic acids are able to inhibit the metabolism of bacteria and moulds

pH 6.0

Organic acids are fully undissociated at neutral pH values

pH 7.0

Properties of Misocarine LR

Mode of Inhibition at acidic pH

Organic acids lower the internal pH value of bacteria and moulds at low external pH

pH 4.5

Organic acids are fully dissociated at pH values below 4.5

pH 7.0

+ +

+ +

+ + +

pH 4.5 + + +

Application of Misocarine LR

Tested, approved Applications / Meat products

Fresh meat (minced meat) Boiled sausage (Frankfurter) Cooked ham (sliced product) Cured ham (ham dice) Fermented sausage (salami)

Shelf life extention (2-3 days) Shelf life min. 30 days Shelf life min. 30 days Shelf life extention, product protection Shelf life extention, product protection

Product Reason for application

Dosage 2 – 3%

Application of Misocarine LR

• Fresh minced meat is mixed with 2 % additive (Na-Lactate or Misocarine LR) • Samples are incubated at 8°C for 11 days • The total bacterial count is measured each second day

Gesamtkeimzahl

1,0E+03

1,0E+04

1,0E+05

1,0E+06

1 3 5 7 9 11

Ke

ime

/ g

Tage

Wasser (Kontrolle)

FG L100 2%

60 % Na- Lactat 2%

Growth inhibition of bacteria can be extended for 6 days by 2 % Misocarine LR

Water (control)

Misocarine LR 2 %

60 % NaL 2 %

Total count mesophilic bacteria

Milchsäure-Bildner

1,0E+03

1,0E+04

1,0E+05

1,0E+06

1 3 5 7 11

Ke

ime

/ g

Tage

Wasser

FG L100 2%

Application of Misocarine LR

• Fresh minced meat is mixed with 2 % additive (Na-Lactate or Misocarine LR) • Samples are incubated at 8°C for 11 days • The number of lactic acid bacteria is measured each second day

Growth Inhibition of lactic acid bacteria can be extended for 5 days by 2 % Misocarine LR

Water (control)

Misocarine LR 2 %

60 % NaL 2 %

Lactic acid bacteria

Hefen und Schimmel

1,0E+03

1,0E+04

1,0E+05

1,0E+06

1 3 5 7 11

Ke

ime

/ g

Tage

Wasser(Kontrolle)

FG L100 2%

Application of Misocarine LR

• Fresh minced meat is mixed with 2 % additive (Na-Lactate or Misocarine LR) • Samples are incubated at 8°C for 11 days • The number of yeast and moulds is measured each second day

Gesamtkeimzahl

Growth Inhibition of yeast and moulds can be Extended for 2 days by 2 % Misocarine LR

Water (control)

Misocarine LR 2 %

60 % NaL 2 %

Yeast and moulds

Application of Misocarine LR

Test result Product: Frankfurter Sausages, 20 g/kg

Storage Temperature: 8 °C

Test period: 30 days

Parameter method T0 T30 critical limit DGHM*

mesophilic aerobic bacteria ASU L 06.00-1.8, PCA/30°C/48 h <10.000 30.000 50.000

E. coli ASU L 01.00-3, Rapid E.coli/37°C/24 h <10 <10 10

Enterobacteriaceae ASU L 06.00-24, VRBD/30°C/48 h, anaerob <100 <100 100

coagulase positive Staphylococcus ASU L 00.00-55, BP/37°C/48 h <10 <10 10

Lactic acid bacteria ASU L 06.00-35, 30°C /72 h <10.000 <10.000 50000

yeasts ASU L 01.00-37, YGC/25°C/72-120 h <1.000 <1.000 10000

Listeria monocytogenes ASU L 00.00-22 <100 <100 100

Salmonella ASU L 00.00-98 n.n./25 g n.n./25 g n.n./25 g

spores of sulfit reducing clostridia ASU L 06.00-39, TSC/37°C/48 h anaerob <100 <100 100

*Deutsche Gesellschaft für Hygiene und Mikrobiologie

critical value for Frankfurter sausages

arotop food & environment GmbH

Application of Misocarine LR

Test result Product: Sliced Cooked ham, 20 g/kg

Storage Temperature: 8 °C

Test period: 30 days

Parameter method T0 T30 critical limit DGHM*

mesophilic aerobic bacteria ASU L 06.00-1.8, PCA/30°C/48 h <10.000 20.000 5.000.000

E. coli ASU L 01.00-3, Rapid E.coli/37°C/24 h <10 <10 10

Enterobacteriaceae ASU L 06.00-24, VRBD/30°C/48 h, anaerob <100 300 1.000

coagulase positive Staphylococcus ASU L 00.00-55, BP/37°C/48 h <10 10 10

Lactic acid bacteria ASU L 06.00-35, 30°C /72 h 20.000 4.000.000 5.000.000

yeasts ASU L 01.00-37, YGC/25°C/72-120 h <1.000 <1.000 10.000

Listeria monocytogenes ASU L 00.00-22 <100 <100 100

Salmonella ASU L 00.00-98 n.n./25 g n.n./25 g n.n./25 g

spores of sulfit reducing clostridia ASU L 06.00-39, TSC/37°C/48 h anaerob <100 <100 100

*Deutsche Gesellschaft für Hygiene und Mikrobiologie

critical value for Frankfurter sausages

arotop food & environment GmbH

Application of Misocarine LR

Possible Labeling/FoodLaw EG Aroma Regulation Nr. 1334/2008 and Reg. 2000/113/EG; § 6 Abs. 5 LMKV

• Spice Extract • Onion Extract • Aroma Extract • Aroma •Natural Aroma •Natural Onion Extract with other Natural Extracts

Professional opinion:

Misocarine LR

Declaration: Spice extraxt

E-number free

Extent the shelf life with 2-3 days compared to NaL 60% Lower dosage than NaL 60%: only 2% Patented formula

Authosrised within the EU food legislation

• Partner for Technology and Application development • Support in Production plants • Support in Labeling and Food Law • Studies • Product and Technology development

Barentz Ingredients

Technology and Application