Preservative Nisin,Used in Seafood Products

The preservation effects of nisin in seafood products mainly manifest in its antibacterial, preservative, and shelf-life extension properties.

Nisin, an antimicrobial peptide produced by Lactococcus lactis, specifically binds to outer membrane proteins on the cell membranes of Gram-positive bacteria, interfering with bacterial cell wall synthesis. This results in antibacterial action, significantly inhibiting common spoilage bacteria in seafood products, such as Gram-positive bacteria like Staphylococcus. By impeding the growth and reproduction of these spoilage bacteria, nisin can delay the spoilage process of seafood products.

In addition to its antibacterial properties, nisin also exhibits excellent preservative effects. During the production and storage of seafood products, nisin can effectively reduce or prevent bacterial contamination, thereby maintaining the freshness and quality of the seafood. Its preservative action is achieved by disrupting the cell structure and metabolic processes of spoilage microorganisms, which can significantly extend the shelf life of seafood products.

Due to its ability to inhibit the growth of spoilage bacteria and prevent bacterial contamination in seafood products, nisin can significantly extend the shelf life of seafood. This is of great importance for the storage and transportation of seafood products, as it can reduce economic losses caused by spoilage and ensure the health and safety of consumers.

In practical applications, nisin is often used for the preservation of seafood products. For instance, when used in appropriate amounts for preserving seafood such as hairtail, it can significantly slow down the rate of quality deterioration, achieving a synergistic preservation effect. Studies have shown that at specific concentrations (such as 0.5 g/L), nisin can maintain the secondary freshness standard of seafood products like hairtail, with no significant changes in fish meat quality.

While nisin has remarkable effects in preserving seafood products, certain precautions need to be taken during its use:

·Dosage Control: The dosage should be strictly controlled to avoid excessive use, which could pose food safety risks.

·Storage Conditions: Nisin should be stored under appropriate conditions to ensure its activity and stability.

·Regulatory Compliance: The use of nisin as a food additive should comply with relevant regulations and standards.

Nisin plays an important role in the preservation of seafood products, significantly extending their shelf life and maintaining product quality. However, attention should be paid to dosage control, storage conditions, and regulatory compliance during its use.