Views: 0 Author: Site Editor Publish Time: 2022-07-01 Origin: Site
The food additive Nisin is a kind of polypeptide substance produced by Streptococcus lactis, which consists of 34 amino acid residues and has a molecular weight of about 3500 Da. Because Nisin can inhibit most gram-positive bacteria and has a strong inhibitory effect on the spores of Bacillus, it is widely used in the food industry as a food preservative.
What is the use of Nisin in dairy products?
What are the applications of Nisin in canned foods?
What is the use of Nisin in seafood?
1. Addition of 0.05 g/kg of Nisine to yogurt and fruit milk with a pH value of about 4. After 20-minute sterilization at 90°C, the shelf life of the product extends from 6-day at room temperature to more than one month.
2.After ultra-high temperature sterilization and aseptic filling of milk, the spoilage rate of 0.05 g/kg Nisin product is reduced from 0.04% to 0.
3.Adding 0.08 g/kg to 0.1g/kg of Nisine to canned sugar-free condensed milk can inhibit the growth of heat-resistant spores and shorten the heat treatment time by 10 minutes.
4.Addition of 0.08 g/kg Nisine and heat treatment at 121 °C for 3 minutes (F03) to produce low-fat milk, unsalted butter, fat-free milk and flavored milk at 40 °C are stored for up to six weeks.
5.In cheese, the addition of 0.05 g/kg – 0.1 g/kg Nisine can solve the problem of heat-resistant gram-positive bacterial spores (such as Clostridium botulinum and other anaerobic Clostridium bacteria) during cheese processing.
Canned foods are often contaminated with some extremely heat resistant bacterial spores, such as the spores of Bacillus stearothermophilus and Clostridium saccharolyticus. As soon as conditions are suitable, they grow and cause gas formation, acid formation and spoilage. 0.1 g/kg Nisin is added to canned foods to keep canned foods in hot conditions for two years. And can reduce the heat treatment intensity by 1/2, save energy, maintain the good nutritional value, appearance, taste and color of canned food, maintain the product quality, extend the shelf life of food, and its effect is better than potassium sorbate.
Seafood products such as fish and fresh shrimp are loved by people for their delicious taste and high nutritional value and often eaten cold. Since they spoil easily, they are easily contaminated with listeria and e-botulinum. Check the number of bacteria in semi-finished and finished products. becomes very important. The addition of 0.1 g/kg to 0.15 g/kg Nisin can inhibit the growth and multiplication of spoilage bacteria and prolong the freshness and shelf life of the product. Raw shrimp meat is used as the main material and the processed shrimp minced meat usually only lasts for two days. After addition of Nisin, the shelf life can reach 60 to 70 days.
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