Nisin in the Prepared Meal Industry

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Standardized Application of Nisin in the Prepared Meal Industry 1. Scope of Application In accordance with GB 2760—2017 National Food Safety Standard for the Use of Food Additives, Nisin can be used in various prepared meal categories, including prefabricated meat products, cooked meat products, cooked aquatic products, egg products, vinegar, soy sauce, sauces and sauce products, and compound condiments. 2. Usage Methods In the production of prepared meals, Nisin can be applied via direct addition or spraying: For meat product processing: Add 0.1–0.2 g/kg of Nisin directly to raw materials and process them together. For surface treatment: Prepare a 0.2–0.5 g/L Nisin solution, spray it on the surface of products, and then proceed with packaging. 3. Synergistic Application with Other Technologies Nisin can be combined with advanced food preservation technologies such as high-pressure processing (HPP), ultrasonic treatment, active packaging, and natural edible coatings: Combining with HPP enhances antibacterial efficacy and reduces the required dosage of Nisin. Combining with active packaging: Nisin can be incorporated into packaging materials to form an active barrier that inhibits microbial growth. 4. Precautions Solubility and stability of Nisin are significantly affected by pH: It exhibits higher solubility and stability under acidic conditions. Therefore, it is generally dissolved in hydrochloric acid first before being added to food. Nisin has weak inhibitory effects on Gram-negative bacteria, yeasts, and molds. When necessary, it can be used in combination with other preservatives to expand the antibacterial spectrum.

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