Nisin in Aquatic Products

Application in Aquatic Products: Reducing Pathogens and Extending Freshness Aquatic products (fresh fish, shrimp, surimi products) are highly perishable due to high moisture content and spoilage bacteria (e.g., Vibrio parahaemolyticus, Shewanella putrefaciens). Nisin’s low toxicity makes it suitable for preserving these high-protein foods: Key Applications & Mechanisms Fresh fish (salmon, tilapia): Method: Soak fresh fish in a 0.1–0.2 g/L Nisin solution for 10–15 minutes before refrigeration. Effect: Inhibits surface bacteria and reduces the production of "fishy" amines (e.g., trimethylamine). Chilled salmon treated with Nisin has a shelf life extended from 2–3 days to 5–7 days at 0°C, with no deterioration in flesh firmness. Surimi products (fish balls, fish cakes): Method: Add 0.03–0.06 g/kg Nisin to surimi during 擂溃 (mashing). Effect: Prevents bacterial growth during refrigerated storage. Fish balls with Nisin have a shelf life extended from 7 days to 14 days at 4°C, with no loss of elasticity. Advantage Does not affect the umami of aquatic products, unlike some chemical preservatives that mask natural flavors.

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