New findings on VivOX 4, an all-natural preservative that is produced and marketed by Vitiva, suggest effective anti-rancidity protection for various types of meat-based ready meals.
This versatile oil-soluble, water-dispersible formula helps increase shelf-life and reduces WOF (warmed over flavour), while keeping important organoleptic characteristics of the product.
Production of meat-based ready-meals includes thermal processing that affects the fats present in food and increases their oxidative instability. This instability is even greater when foods are battered and fried, due to oil pick up of fried products such as chicken nuggets. During cooling, freezing, transportation and warehousing, there is an increased exposure to oxygen and light, which accelerates unwanted changes of ready-meals, like rancidity, organoleptics characteristics and appearance of WOF.
According to Bharat Book Bureau, manufacturers are developing ready-meals making it more convenient for consumers to develop ‘homemade’ style food, involving the use of fresh and local ingredients. The demand for freshness overlaps with trends in healthy ready-meals, which still remains an important and growing sector.
“Vitiva has recognised the importance of natural and fresh ingredients in the ready-meals category by utilising an all-natural preservative based on rosemary extract in order to increase the overall quality of meat-based ready meals,” says Ohad Cohen, CEO of Vitiva. “VivOX 4 formulation offers manufacturers an effective, yet natural, solution to fight oxidative changes in meat-based ready-meals, slow down development of WOF together with a great opportunity to employ a clean label.”
By adding allergen-free VivOX 4 formula, the shelf-life of meat-based ready-meals can be extended by 2-5 times in comparison to control samples that utilise traditional synthetic ingredients, while still maintaining the original taste and flavor profile, says the company.