The Application of Nisin in the Catering Supply Chain

Nisin, as a natural polypeptide preservative, plays a crucial role in food preservation and cost control within central kitchens in the catering supply chain. The details are as follows:

Preservation Effects

Inhibiting microbial growth: Nisin can specifically inhibit Gram-positive bacteria, such as Staphylococcus aureus, Clostridium botulinum, and Listeria, and can also block the germination process of spores and inhibit the activity of heat-resistant spores. In the processing of low-temperature meat products in central kitchens, adding 0.05-0.15g/kg of Nisin can extend the shelf life by 2-3 times, allowing the products to remain fresh at room temperature for up to 3 months.

Maintaining food quality: When used in combination with natural plant extracts, Nisin can extend the shelf life of food while preserving its natural flavor, texture, and color. For example, in pre-made chicken products, combining Nisin with green tea extract can extend the shelf life of the products from 10 days to 27 days at 4°C without affecting the taste and color of the chicken.

Expanding application scenarios: In dairy products, adding 0.05g/kg of Nisin to yogurt along with sterilization at 90°C for 20 minutes can extend the shelf life from 6 days to 1 month. In canned foods, adding 0.1g/kg of Nisin can reduce the heat treatment intensity by 50% while still maintaining a shelf life of up to 2 years. This is of great significance for central kitchens processing various types of food.

Cost Control Effects

Reducing raw material waste: By extending the shelf life of food, Nisin can effectively reduce raw material waste in central kitchens caused by food spoilage. For example, for some high-value ingredients such as seafood and meat, the use of Nisin can reduce their scrapping rate, thereby saving procurement costs.

Optimizing sterilization processes: The use of Nisin can reduce the sterilization intensity and time for some foods. For instance, in the case of soft-packaged braised chicken, after using Nisin, the sterilization temperature can be reduced from 121°C to 105°C. This not only saves energy consumption but also maintains the firmness of the meat, extends the shelf life, and reduces the decline in product quality and cost increase caused by excessive sterilization.

Lowering preservative costs: Although the price of Nisin is relatively higher than that of some chemical preservatives, its usage amount is low and it has efficient bacteriostatic effects. When used in combination with nitrite, it can reduce the amount of nitrite used, lower the risk of cancer, and effectively control the overall cost.

Improving production efficiency: Since Nisin can effectively inhibit microbial growth, central kitchens can arrange production plans more reasonably, reduce the need for emergency handling due to rapid food spoilage, improve the continuity and efficiency of production, and indirectly reduce production costs.