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Factors influencing the determination of nisin in meat products
Author(s) -
BELL R. G.,
LACY K. M. DE
Publication year - 1986
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 - 10.1111/j.1365-2621.1986.tb01924.x
Subject(s) - nisin , food science , chemistry , recovery rate , processed meat , particle size , chromatography , organic chemistry , antimicrobial
Recovery of nisin from minced meat and meat emulsions was poor and variable. The rate of recovery was little affected by the presence of NaCl and/or NaNO 2 , particle size, or the meat to extractant (0.02N HCl) ratio, but was significantly affected by the fat content of the meat. For nisin added at 100 iu/g, recoveries at the optimal meat to extractant ratio, 10% wt/wt suspension, ranged from 26% at 3% fat to 76% at 83% fat. At addition levels of 200 iu/g and greater, nisin recovery efficiency was reduced.