Kalsec® products add value to a variety of protein sources. Whether it is extending the shelf life of ground beef, stabilizing the color of pepperoni, or providing an exciting new marinade for a prepared meal, we provide a total solutions approach by understanding your processes to make your products look better, taste better and last longer.
Kalsec natural food protection extends the shelf life of many meat, poultry and seafood products, improving consumer appeal by reducing waste and stabilizing lower cuts of meat.
Kalsec liquid extracts are easy-to-use and can provide a variety of solubilities in applications from brines to marinades.
Our innovative line of food protection, colors, taste and sensory solutions improve the flavor and color of meat, poultry and seafood products. Backed by our extensive analytical and sensory capabilities, we identify ways to improve the quality of your products from qualitative and quantitative measurement techniques.
Our naturally sourced ingredients provide consumer-friendly labels and can replace many synthetic ingredients such as BHA and BHT.
In one study, Kalsec tested the effectiveness of DuraShield in inhibiting the growth of Listeria monocytogenes in cooked chicken breast under vacuum packaging conditions. Boneless skinless raw chicken breasts were prepared in a brine consisting of phosphates (4.5%), salt (12%), sugar (6%), and 1% DuraShield NPV and added to the meat block for a 10% pick up rate.
The chicken was then vacuum tumbled for 1 hour at 15-minute intervals with 5 minutes rest in between. The samples were then thermally processed to an internal temperature of 74 °C/165 °F and chilled. The chicken was surface inoculated with a Listeria monocytogene cocktail mixed with 3 different strains of Listeria monocytogenes, stored at refrigerated temperature (4 °C/39 °F) for 25 days and analyzed for growth by plating on Listeria Selective Aga (LSA).
The result clearly indicates that DuraShield 1% NPV Blend was beneficial in delaying Listeria monocytogenes growth in cooked chicken breast subject to vacuum packaging during refrigerated storage, as shown in the figure below.
Trained descriptive sensory panel analysis was conducted to evaluate the flavor and aroma flavor profile of cooked chicken breast patties containing DuraShield Blends compared to the untreated control. The sensory data presented show that the incorporation of DuraShield Blends did not affect the flavor and aroma profile of the cooked chicken and only showed minimal impact on the herbal flavor (less than 2 scale difference out of 15), as indicated in the graphs below.
In addition, this formulation did not impart any deleterious flavors or aromas associated with cultured dextrose, rosemary extract, or buffered vinegar, such as bitter or sour tastes, especially when incorporated at high concentrations in food products.
In addition to effectively inhibiting microbial spoilage, DuraShield NP and DuraShield NPV greatly suppressed oxidation of the cooked chicken by inhibiting formation of volatile aldehydes demonstrating its dual functional properties, as shown in the graphs below.
