Nisin in Seafood Products
Core Applications of Nisin in Seafood Products
Nisin’s application in seafood is tailored to product types (fresh, processed, canned) and processing stages, focusing on "inhibiting microbes, reducing spoilage, and preserving flavor."
1. Fresh Seafood (Fresh Fish, Shrimp, Crab)
Fresh seafood is prone to surface microbial growth and protein degradation (leading to "fishy odor" and soft texture) during refrigerated storage. Nisin is mainly used for surface preservation:
Application Method:
Soaking: Immerse fresh seafood in a 0.1–0.2 g/L Nisin aqueous solution (can be mixed with 0.5%–1% chitosan or sodium alginate to enhance adhesion) for 10–15 minutes, then drain and package under vacuum or modified atmosphere (MAP, e.g., 70% CO₂ + 30% N₂).
Spraying: Spray the same concentration of Nisin solution directly onto the surface of seafood (especially for large-sized products like whole fish or crabs) before cold storage.
Effect:
Inhibits Gram-positive pathogens (e.g., Listeria monocytogenes) and spoilage bacteria (e.g., Bacillus species) on the surface. For example, chilled salmon treated with Nisin has a shelf life extended from 2–3 days to 5–7 days at 0–4°C, with no significant increase in total bacterial count or trimethylamine (TMA, a marker of fish spoilage).
Reduces the loss of flesh firmness and moisture, maintaining the "fresh texture" of seafood (e.g., shrimp remains plump and elastic instead of becoming soft and mushy).
2. Processed Seafood (Surimi Products, Fish Balls, Fish Cakes)
Surimi-based products (high in protein and water) are at risk of bacterial contamination during mashing and refrigerated storage. Nisin is added during processing to prevent internal spoilage:
Application Method:
Add 0.03–0.06 g/kg Nisin directly to surimi during the initial mashing stage (before adding starch or seasonings), ensuring uniform mixing with the surimi matrix.
For high-risk products (e.g., ready-to-eat fish balls), combine with mild heat treatment (e.g., 85°C for 10 minutes) to enhance antibacterial efficacy.
Effect:
Inhibits the growth of Clostridium botulinum (a risk in vacuum-packaged surimi) and Staphylococcus aureus, extending the refrigerated shelf life from 7 days to 14–21 days.
Does not affect the gelation ability of surimi (critical for texture) or mask the natural umami of seafood (unlike some chemical preservatives that cause off-flavors).
3. Canned Seafood (Canned Tuna, Canned Crab Meat)
Canned seafood relies on heat sterilization, but "post-sterilization recontamination" or heat-resistant spores (e.g., Bacillus cereus) can still cause spoilage. Nisin is used to enhance sterilization effects:
Application Method:
Add 0.05–0.1 g/kg Nisin to the canning liquid (e.g., brine, oil) before sealing, then perform conventional heat sterilization (e.g., 115°C for 20 minutes).
Effect:
Reduces the required heat sterilization intensity (e.g., lower temperature or shorter time), avoiding overcooking-induced nutrient loss (e.g., reduced protein solubility in canned tuna) and texture deterioration (e.g., tough fish flesh).
Prevents "can swelling" caused by bacterial fermentation, extending the room-temperature shelf life from 12 months to 18–24 months.
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