Nisin
Nisin is odorless and compatible with meat components (proteins, fats, spices), so it does not alter the original flavor, color, or texture of meat products. By inhibiting spoilage bacteria, it prevents the production of off-odors (e.g., ammonia, sourness), texture deterioration (e.g., soft rot), and nutrient loss (e.g., protein degradation). It also reduces the need for high-intensity heat treatment, helping preserve meat tenderness, juiciness, and nutritional value (e.g., vitamins, amino acids).
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Stability and pH SensitivityAcid Stability:Most stable at pH 3–5, retaining activity in acidic environments (e.g., yogurt, pickles, fruit jui... |
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Nisin can be normally metabolized by the human bodyThe essence of Nisin is a polypeptide composed of 34 amino acids. After entering the human body,... |
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