Effects of Nisin
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Nisin is a widely used natural food preservative that is highly effective, non-toxic and safe. The effect of nisin is quite powerful, and it plays different roles in different fields. For example, it can be used as a preservative in meat products to extend the shelf life; it can inhibit bacterial growth when used in chilled beef. Let’s take a comprehensive look at the effects of nisin. It can be widely used in meat products, dairy products, canned foods, seafood, beverages, fruit juice drinks, liquid eggs and egg products, condiments, brewing technology, baked foods, convenience foods, flavor-based spices, cosmetics, etc. 1. Application of Nisin in meat products; the application scope is quite wide, suitable for all kinds of Chinese, Western, high, medium and low-end products. Such as barbecue, ham, sandwiches, sausages, frankfurters, high-temperature ham, chicken products and marinated products. Nisin can effectively inhibit Gram-positive bacteria that cause food spoilage, such as Listeria, Staphylococcus aureus, Clostridium botulinum and a variety of spoilage microorganisms. Its preservative effect is very obvious and can significantly extend the shelf life by 2-3 times. Adding 5g/100kg-15g/100kg of nisin combined with a small amount of other preservatives can extend the shelf life of low-temperature meat products to more than three months at room temperature. Adding Nisin to sausages can inhibit most of the G-positive bacteria without affecting the color, aroma and taste of the product. It can also reduce the amount of nitrate or nitrite used. It can replace potassium sorbate as a preservative in the production of shredded pork products and improve product quality and shelf life. Western-style ham is a type of low-temperature meat product. The processing process results in less nutritional loss, and the product is relatively tender and can maintain its original flavor. However, it is not sterilized at high temperature and is therefore susceptible to contamination and deterioration by microorganisms. Adding appropriate amounts of nisin, sodium lactate, and nitrite can effectively extend the shelf life of the product and reduce the amount of nitrite used. Ready-to-eat bacon products have a high water content. To maintain its unique chewy texture, the sterilization intensity cannot be too high. Adding Nisin can solve this problem well. Nisin can increase the sensitivity of some bacteria to heat and also has an auxiliary bactericidal effect in a small range. It can reduce the sterilization temperature and shorten the sterilization time while maintaining good color and flavor. Braised Chicken, also known as Five-Spice Boneless Chicken, has a history of nearly a hundred years and is a specialty of Shandong. It is named because the meat is soft and tender and the meat and bones can be separated. Soft-packaged braised chicken is made from healthy young chickens. After being slaughtered, they are watered with honey, fried in vegetable oil, and seasoned with more than 10 kinds of precious Chinese medicines such as cardamom, amomum, and cloves. However, compared with handmade bulk braised chicken, it has defects such as the meat being too soft and rotten and poor chewiness. In order to improve the quality of soft-packaged braised chicken, Nisin is added during the processing of the braised chicken to reduce its sterilization intensity and improve its edible quality. Except for the sterilization temperature being reduced from 121°C to 105°C, other process conditions remain unchanged. The shelf life can be extended to more than half a year, and the taste is also improved. Nisin has a significant antibacterial effect on chilled beef meat and soy sauce beef. The total number of bacteria is significantly reduced, and the preservation effect is enhanced with the increase of Nisin concentration. The effective preservation concentration is 7.5g/100kg. Nisin has no interaction with the food preservative calcium propionate, but has a synergistic effect with sodium lactate. Braised beef in soy sauce is a traditional soy sauce meat product with a unique processing technology. The product has a strong and long-lasting flavor. The use of the compounded nisin preservative liquid can effectively reduce the total number of bacteria in the braised beef, extend the shelf life of the product and improve the product quality. Pickled chicken feet products Pickled chicken feet are animal-based pickles and are a new food that successfully uses fermentation technology in the production of meat products. Although its production history is relatively short, it is deeply loved by consumers due to its unique flavor, low fat and high protein, rich collagen content and delicate taste. However, due to its high water activity and rich collagen content, it is limited by thermal sterilization and is very easy to spoil. Adding 30g/100kg of Nisin has a better and more significant effect on the storage and preservation of pickled chicken feet. Barbecue is a low-temperature meat product often made from high-quality cattle hind leg meat through several processes. The surface of the product is covered with chili or curry powder, and it has a dry appearance, a fresh taste, and a unique flavor, which is deeply loved by consumers. Since it is not sterilized at high temperature, it cannot be stored for a long time at room temperature. The addition of nisin can effectively inhibit the growth and reproduction of bacteria, and the shelf life of the product at 28°C is extended from 4 to 5 days to 20 days. 2. Application of Nisin in dairy products: Add 0.05g/kg nisin to yogurt and fruit milk at pH 4, and the shelf life of the product will be extended from 6 days at room temperature to more than one month after sterilization at 90℃ for 20 minutes. After ultra-high temperature sterilization and aseptic filling of milk, the spoilage rate of the product was reduced from 0.04% to 0 by adding 0.05g/kg nisin. Adding 0.08g/kg--0.1g/kg of nisin to canned unsweetened condensed milk can inhibit the growth of heat-resistant spores and reduce the heat treatment time by 10 minutes. Adding 0.08g/kg nisin and heat treating at 121℃ for 3 minutes (F0=3) can make low-fat milk, unsalted butter, fat-free milk and flavored milk stored at 40℃ for up to six weeks. In cheese, adding 0.05g/kg - 0.1g/kg of nisin can solve the spoilage caused by heat-resistant Gram-positive bacterial spores (such as Clostridium botulinum and other anaerobic Clostridium, Lactobacillus bulgaricus, etc.) during cheese processing. 3. Application of Nisin in canned food: Canned food is often contaminated with some extremely heat-resistant bacterial spores, such as Bacillus stearothermophilus and Clostridium thermosaccharolyticum. Once the conditions are suitable, they will grow and cause gas and acid production. Adding 0.1g/kg of Nisin to canned food can keep the canned food for 2 years under hot conditions. It can also reduce the intensity of heat treatment by 1/2, save energy, and enable canned food to maintain good nutritional value, appearance, flavor, and color, maintain product quality, and extend the shelf life of food. Its effect is better than potassium sorbate. 4. Application of Nisin in seafood: Fish, shrimp and other seafood products are popular among people for their delicious taste and high nutritional value, and are mostly eaten cold. They are easily spoiled and easily contaminated by Listeria and E-botulinum. Therefore, it is very important to control the number of bacteria in semi-finished and finished products. Adding 0.1g/kg--0.15g/kg of Nisin can inhibit the growth and reproduction of spoilage bacteria and extend the freshness and shelf life of the product. The processed shrimp mince with raw shrimp meat as the main ingredient usually has a shelf life of only 2 days. After adding nisin, the shelf life can be extended to 60~70 days. Application of Nisin in plant protein food; adding 0.1g/kg-0.15g/kg of nisin to soy milk, peanut milk, etc. can extend the shelf life by more than 3 times. Adding 0.1g/kg of nisin to rennet tofu can extend the shelf life by more than 5 times. 0.1g/kg of nisin and a small amount of other preservatives are added to the dried tofu, and the shelf life can reach 6 months after proper sterilization. |
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