Premium
The use of nisin as a preservative in fish sausage stored at ambient (28 ± 2 °C) and refrigerated (6 ± 2 °C) temperatures
Author(s) -
Raju C. V.,
Shamasundar B. A.,
Udupa K. S.
Publication year - 2003
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2003.00663.x
Subject(s) - nisin , preservative , food science , chemistry , fish <actinopterygii> , food preservation , biology , fishery , organic chemistry , antimicrobial
Summary The efficacy of nisin at three different concentrations, 12.5, 25 and 50 ppm, on the keeping quality of fish sausage in synthetic casing at ambient (28 ± 2 °C) and refrigerated (6 ± 2 °C) temperatures was assessed. Gel strength, expressible water content, total volatile base nitrogen, total plate count and aerobic spore counts were affected by the storage temperatures and nisin concentrations used. Fish sausage treated with 50 ppm of nisin was acceptable after storage at ambient temperature for 20–22 days compared with the control, which were acceptable only for 2 days. The keeping quality of the sausages, at refrigerated temperature, varied from 30 days in the control to 150 days in 50‐ppm nisin‐treated samples. The residual nisin decreased slowly in samples stored at refrigerated temperature, whereas, in fish sausages stored at ambient temperature, the decrease was rapid. Nisin at 50‐ppm level showed a significant effect ( P ≤ 0.05) on the gel strength and overall acceptability scores both at ambient and refrigerated temperature.