Food Grade Raw Material Nisin

The application of nisin in seafood production mainly lies in its effectiveness as a natural food preservative. Nisin is a polypeptide substance produced by Lactococcus lactis, consisting of 34 amino acid residues with a molecular weight of approximately 3500 Da. It is a light brown solid powder that needs to be dissolved in water or liquid for use, with varying solubility depending on the pH. It is characterized by its high efficiency, non-toxicity, safety, and natural origin, making it widely used in the food industry.

Nisin can effectively inhibit the growth and reproduction of most Gram-positive bacteria, which are often the main cause of seafood spoilage. By adding an appropriate amount of nisin, the shelf life of seafood products can be significantly extended, maintaining their freshness and taste. For example, adding 0.1g/kg to 0.15g/kg of nisin to fish and shrimp products can extend their freshness and shelf life. Shrimp paste, made from raw shrimp, typically has a shelf life of only two days, but with the addition of nisin, the shelf life can reach 60-70 days.

Nisin can also improve the processing performance of seafood products, such as enhancing texture, taste, and color. By inhibiting the growth of harmful microorganisms, it reduces the risk of contamination during processing, thereby improving the overall quality of the product. Nisin can be digested and absorbed in the human body without altering the normal gut flora, nor does it cause resistance problems or cross-resistance with other substances. Therefore, it is a safe and non-toxic food preservative, particularly suitable for use in seafood production.

In actual seafood production, nisin is commonly used in the following areas:

Canned seafood: Adding nisin to canned foods can significantly extend their shelf life. For instance, adding 0.1g/kg of nisin to canned foods can preserve them for up to two years even under hot conditions.

Frozen seafood: Adding nisin to frozen seafood products can inhibit the rapid growth of bacteria after thawing, maintaining the freshness and taste of the products.

Ready-to-eat seafood: Adding nisin to ready-to-eat seafood products can ensure the safety and edibility of the product within a short time after opening the package.

As a highly efficient, non-toxic, safe, and natural food preservative, nisin has broad application prospects in seafood production. By adding an appropriate amount of nisin, the shelf life of seafood products can be significantly extended, processing performance improved, and product safety ensured. Therefore, the reasonable use of nisin in the production and processing of seafood products is of great significance for improving product quality and meeting consumer demands.