Nisin For Meat Products,Strong Antibacterial

Adding Nisin to meat products can reduce the amount of nitrates or nitrites used, primarily due to its potent antibacterial properties, particularly its inhibitory effect on harmful microorganisms such as toxin-producing Clostridium botulinum.

1. Application Effects

·Reducing Nitrite Residues:

Nisin effectively controls the growth of microorganisms in meat products, especially inhibiting the activity of Clostridium botulinum, thereby reducing the production of toxins. This inhibitory effect allows for a reduction in the amount of chemical preservatives such as nitrites used during meat processing, subsequently lowering the residual nitrite levels in the final products.

Experimental data indicates that in the processing of meat products like sausages, adding an appropriate amount of Nisin can reduce the amount of nitrite added from the traditional 0.15g/kg to 0.04g/kg while maintaining good preservative effects and sensory qualities (such as color and flavor).

·Extending Shelf Life:

Nisin not only reduces the use of nitrites but also effectively extends the shelf life of meat products. This is because it significantly reduces the total bacterial count in meat products, inhibiting the growth of harmful microorganisms, thus maintaining the freshness and safety of the product.

In some studies, combining Nisin with preservatives like sodium lactate further extends the shelf life of meat products. For example, sliced ham treated with both Nisin and sodium lactate can have a shelf life of up to 70 days.

2. Application Advantages

·Natural and Safe: Nisin is a natural antimicrobial peptide with no toxic side effects on the human body and does not lead to the development of antibiotic-resistant strains, making it safer and more reliable for use.

·Effective: Nisin has broad-spectrum antibacterial activity, effectively inhibiting the growth and reproduction of various harmful microorganisms, ensuring the quality and safety of meat products.

·Environmentally Friendly and Energy-Efficient: Using Nisin in meat processing reduces the need for chemical preservatives, thus lowering environmental pollution. Additionally, since it can reduce sterilization temperatures and times, it also saves energy and costs.

3. Precautions

·When using Nisin, the optimal dosage and application method should be determined based on the specific characteristics of the product and the processing technology.

·Although Nisin has strong antibacterial properties, it may lose its activity or become less effective under certain conditions (such as high temperatures, strong acids, or strong alkalis), so it is important to control the environmental conditions during use.

The application of Nisin in meat products offers significant advantages and effects, effectively reducing the amount of nitrates or nitrites used and extending the shelf life.