Nisin for Fish Products,Extend Shelf Life

The reasons why nisin does not affect food flavor are mainly based on its chemical properties, mode of action, and application characteristics in food.

From a chemical properties perspective, nisin is a polypeptide antibiotic substance produced by Lactococcus lactis. It consists of 34 amino acids, and under physiological pH conditions and the action of α-chymotrypsin in the human body, this polypeptide substance is quickly hydrolyzed into amino acids. This characteristic means that nisin does not persist in food in its original polypeptide form but is broken down into harmless amino acids, thus not directly affecting the flavor of the food.

Analyzing its mode of action, nisin exerts its antibacterial effect mainly by disrupting the normal function of cell membranes. It causes increased membrane permeability, nutrient leakage, and a decrease in membrane potential, leading to the death of pathogenic and spoilage bacteria. This biochemical mechanism does not involve directly interacting with or altering flavor compounds in food.

Regarding its application characteristics, nisin is a safe, non-toxic substance that does not adversely affect food quality and is widely used. The FAO/WHO has recognized nisin as a safe food preservative. It is non-toxic and harmless to humans, does not accumulate in the body or cause antibiotic resistance, and does not affect the normal flora of the human gut. Even when applied in food, nisin does not change the color, aroma, taste, or texture of the product. Its primary function is to inhibit spoilage and pathogenic bacteria, thereby extending the shelf life of the food, rather than altering its flavor.

Nisin has been widely used in various foods, including dairy products, canned goods, fish products, and alcoholic beverages. In these applications, it has demonstrated good preservative effects without negatively impacting the flavor of the food.

The reasons nisin does not affect food flavor are due to its stable chemical properties, unique mode of action, and excellent application characteristics. These attributes make it an efficient, non-toxic, safe, and side-effect-free natural food preservative, capable of effectively extending the shelf life of food without altering its flavor.