Wholesale Nisin,Sausage Preservative

Nisin is a natural preservative produced by the fermentation of Lactococcus lactis. It has an acidic nature and effectively controls microbial growth in meat products, particularly by inhibiting the activity of Clostridium botulinum, which produces toxins. Nisin can also reduce the pH of the surrounding medium, further inhibiting microbial growth.

In the production of sausages and other meat products, traditional preservatives like nitrites are often used for color development and antibacterial purposes. However, nitrites can react with amines in the body to form carcinogenic compounds—nitrosamines. The addition of nisin can significantly reduce the amount of nitrite used without affecting the sausage's color or preservative effect.

Research shows that in sausage processing, when the amount of nisin added is 0.2g/kg, the amount of nitrite can be reduced to 0.04g/kg, with the total bacterial count in the final product reduced to 3200 cfu/g, demonstrating a significant antibacterial effect. Meanwhile, the residual nitrite level can decrease from 150 mg/kg to 40 mg/kg.

The addition of nisin not only reduces the amount of nitrite needed but also effectively extends the shelf life of sausages. Experiments show that the shelf life of sausages with added nisin can be significantly extended.

Nisin has a synergistic effect with certain preservatives (such as sodium lactate), which can further enhance the preservation effect. For example, in Western-style ham slices, adding an appropriate amount of sodium lactate (21g/kg) and nisin (0.042g/kg), followed by a small amount of nitrite (0.008g/kg), can extend the shelf life to 70 days when stored at 4°C.

As a natural preservative, nisin has a significant preservative effect in sausages and other meat products and can effectively reduce the use of nitrates or nitrites. This not only improves the safety of meat products but also extends their shelf life, meeting consumer demands for health and safety.