Nisin Raw Material Price
Nisin(Lactic acid streptococcin), as a biological preservative, holds extensive application prospects in meat products. It not only effectively inhibits Gram-positive bacteria that cause food spoilage, such as Listeria monocytogenes, Staphylococcus aureus, Clostridium botulinum, and various other spoilage microorganisms, but also significantly reduces the residual amount of nitrites in meat products without affecting the sensory color, aroma, and flavor of the meat products, as well as the preservative and antibacterial effects.
In the processing of sausage products, adding a certain amount of nisincan inhibit the majority of Gram-positive bacteria, while the color, aroma, and taste of the product remain unaffected. More importantly, its addition can reduce the amount of nitrite added. Experiments have shown that when the addition amount of nisin is 0.2g/kg, the addition amount of nitrite can be reduced to 0.04g/kg, and the total bacterial count in the final product can be reduced to 3200cfu/g, producing a significant antibacterial effect. This not only reduces the residual amount of nitrite in sausages but also extends the shelf life of the product.
Furthermore, nisin can be used in combination with other preservatives such as sodium lactate to further enhance the preservative effect and reduce the use of nitrites. For example, in the processing of western-style ham, adding an appropriate amount of nisin and sodium lactate, along with a small amount of nitrite, allows for storage at a temperature of 4°C and extends the shelf life to 70 days, which is five times longer than the experimental control group.
Nisin exhibits significant preservative effects in sausage and other meat products and can effectively reduce the use of nitrates or nitrites. This characteristic makes it an ideal preservative choice for meat product processing. However, in practical applications, the optimal addition amount and usage method need to be determined according to specific processing conditions and product requirements.
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