After eating, it is quickly hydrolyzed into amino acids under the physiological pH conditions of the human body and under the action of α-chymotrypsin. Food additive nisin will not change the normal flora in the human intestinal tract and cause resistance problems like other antibiotics, and will not It has cross-resistance with other antibiotics. It is a natural food preservative with high efficiency, non-toxicity, safety and no side effects.
What are the applications of nisin in meat products?
What are the characteristics of nisin?
What are the physical properties of nisin?
What are the applications of nisin in meat products?
nisin has a wide range of applications in meat products, suitable for all kinds of Chinese, Western, high, medium and low-grade products. For example, barbecue, ham, sandwiches, sausages, Frankfurt sausages, high-temperature ham sausages, chicken products and stewed products. nisin can effectively inhibit the gram-positive bacteria that cause food spoilage, such as: Listeria, Staphylococcus aureus, Clostridium botulinum and various spoilage microorganisms, etc. Its antiseptic effect is very obvious, Can significantly extend the shelf life of 2-3 times. Adding 5g/100kg-15g/100kg of nisin and a small amount of other preservatives can make the shelf life of low-temperature meat products more than three months under normal temperature conditions.
What are the characteristics of nisin?
nisin has an irreversible bactericidal effect. It can be digested into amino acids by protease hydrolysis in the human digestive tract. It is harmless to health and has biological activity at low concentrations. It is a relatively safe preservative and will not change the intestinal tract. The normal flora of the tract will not cause drug resistance, nor will it result from cross-resistance of other antibiotics. The microbial toxicity study of nisin shows that no microorganism alone has a sad or pathogenic effect, and it is relatively safe and has no side effects.
What are the physical properties of nisin?
1. Solubility
Nisin is a light brown solid powder that needs to be dissolved in water or liquid when used, and has different solubility at different pH values. For example, in water (pH=7), the solubility is 49.0mg/ml (nisin); in 0.02M hydrochloric acid, the solubility is 118.0mg/ml (nisin); under alkaline conditions, it is almost insoluble.
2. Stability
The stability of nisin (nisin) is also related to the pH of the solution. If dissolved in skim milk with pH=6.5, the activity will only lose 15% after pasteurization at 85℃ for 15 minutes. % activity, its acid resistance and heat resistance are excellent.
3. Antibacterial properties
Nisin can effectively inhibit many gram-positive bacteria that cause food spoilage, such as Lactobacillus, Leuconostoc, Pediococcus, Staphylococcus, Listeria, etc., especially for spore-producing bacteria such as Bacillus , Clostridium has a strong inhibitory effect. Usually, spore-producing bacteria are very heat-resistant. For example, fresh milk is sterilized by ultra-high temperature at 135°C for 2 seconds. The mortality rate of non-spore bacteria is 100%, the mortality rate of spore bacteria is 90%, and the mortality rate is 10%. The spore bacteria cannot be killed. If 0.03-0.05g/kg nisin is added to fresh milk, the germination and reproduction of Bacillus and Clostridium spores can be inhibited.
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