Nisin, also known as lacticin or lactistreptococcin, is a polypeptide substance produced by lactic acid bacteria. It is widely used in the food industry as a preservative due to its highly effective antibacterial properties. Its use in egg products is primarily aimed at extending shelf life and inhibiting microorganisms that cause spoilage, especially heat-resistant spores.
Here are some types of egg products that may require the use of nisin:
·Liquid Eggs and Liquid Egg Mixtures: These products contain high moisture and nutrients, making them a fertile ground for microbial growth. Nisin effectively inhibits the growth of these microorganisms, thus extending the shelf life of liquid eggs and egg mixtures.
·Egg-Containing Baked Goods: In baked products, liquid eggs are often used as ingredients. While the baking process does have some sterilization effects, adding nisin helps further inhibit microbial growth during storage, ensuring product safety and quality.
·Processed Egg Products: Such as preserved eggs and marinated eggs. These products may be exposed to microbial contamination during processing, and their shelf life can vary based on the method of processing. Adding nisin can enhance their preservative capacity and prolong their shelf life.
·Egg Product Packaging: Although the direct use of nisin in egg white packaging is not allowed (according to Health Canada regulations), other methods may be employed to ensure microbial safety during or after the packaging process, such as through packaging materials or environmental controls. This does not mean that nisin is unsuitable for egg product packaging, but its usage must comply with specific regulations.
It is important to note that the specific amount and method of using nisin in egg products may vary depending on the type of product, processing methods, storage conditions, and the type and quantity of target microorganisms. Therefore, adjustments and optimizations are necessary in practical applications.
In addition to its use in egg products, nisin is also widely applied in various other fields, including meat products, dairy products, canned foods, seafood, beverages, fruit juices, seasonings, brewing processes, baked goods, convenience foods, flavorings, and cosmetics, to meet the needs of different sectors in the food industry.