Factors influencing the determination of nisin in meat products
- 1 February 1986
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 21 (1) , 1-7
- https://doi.org/10.1111/j.1365-2621.1986.tb01924.x
Abstract
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 NaNO2, 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.Keywords
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