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冷却肉具有食用卫生安全、肉质柔嫩、滋味鲜美的特点,势必成为今后生肉消费的主流。冷却肉保鲜是制约其发展的重要因素。Nisin作为一种天然安全的微生物防腐剂,已经被用于很多食品的保鲜中。本文阐述了Nisin的特点及其在冷却肉保鲜中的应用现状。 相似文献
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乳酸链球菌肽(Nisin)作为一种天然、高效、安全的食品添加剂,因其对革兰氏阳性菌具有广谱抑菌活性,而被广泛应用于食品贮藏保鲜领域。本文从专利数据和技术应用进展的角度,对Nisin在食品贮藏保鲜应用领域的专利进行整理分析,着重从单一应用、复配防腐剂、与物理技术协同杀菌、微胶囊化、抗菌食品包装膜等方面,系统地介绍了Nisin相关专利申请现状。研究结果表明,企业应在Nisin与其他物质协同杀菌等热点研发领域加快专利布局,并合理利用失效专利技术,规避专利侵权风险,以求实现Nisin相关新技术的快速发展。 相似文献
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Nisin在食品中的应用 总被引:1,自引:0,他引:1
Nisin是目前唯一被允许使用于食品防腐的细菌素。本文介绍了天然食品防腐剂Nisin的特性及其抗菌机理。并就其在乳品、肉制品、冷却肉工业中的应用概况加以论述。 相似文献
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乳酸链球菌素在肉制品中的应用 总被引:1,自引:0,他引:1
乳酸链球菌素是一种天然、高效、安全的食品防腐剂,其应用越来越广泛.本文综述了乳酸链球菌素的特性及在肉制品中的应用,并对其应用前景进行展望. 相似文献
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Nisin及其在果蔬制品中的应用 总被引:7,自引:0,他引:7
Nisin是一种新型天然食品防腐、保鲜剂,它是目前世界上唯一允许使用在食品防腐方面的抗菌素。本文综述了Nisin的结构、性质、作用机理等,并论述其在蔬菜制品上的应用。 相似文献
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Nisin and other similar food preservatives of natural origins have seen a substantial upsurge in global interest in recent years. The use of nanotechnology to regulate and manipulate nisin for enhanced capacities in the food and nutrition sector is expanding dramatically. Nanotechnology has significant food science applications in nanoparticle delivery systems, packaging, food security, and safety. However, there have been considerable issues regarding the use of nisin in the food sector, including its uncontrolled interactions with various food components, its degradation and electrostatic repulsion. These issues potentially limit its use. Alternate strategies, including a variety of nanoparticle systems such as nanoemulsions, polymeric nanoparticles, nanofibers, and combinations of nisin with other technologies, are employed to enhance the utility of nisin in the food industry. This review highlights the recent developments and new perspectives related to the uses of nisin in the food industry.Industrial relevanceThis review highlights the current status of nanotechnology in the food industry. The issues concerning use of nisin by the food industry are addressed. Nisin shows enhanced efficacy in combination with other current technologies for improved food safety. 相似文献
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Nisin的生产、提纯和检测 总被引:10,自引:0,他引:10
Nisin是一种由乳酸乳球菌产生的羊毛硫氨酸类细菌素 ,在许多国家被许可作为生物防腐剂。Nisin的产量受许多因素的制约 ,如产生菌性能、培养基组成 (碳源、氮源、磷源和阳离子 )、发酵条件 (pH、温度、搅拌、通风 )、发酵类型 (分批发酵、连续发酵、自由细胞、固定化细胞 )等 ;大规模回收和纯化Nisin主要采用一些基于吸附-解析或者相分配原理的方法 ;最常用的定量检测Nisin的方法主要有生物分析法和免疫检测法 ,采用各种特定nisin抗体的免疫检测方法具有迅速、灵敏、准确等特性并能实现Nisin的在线检测。 相似文献
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Cheryl Chung Gordon Smith Brian Degner 《Critical reviews in food science and nutrition》2016,56(4):650-685
Fat plays multiple important roles in imparting desirable sensory attributes to emulsion-based food products, such as sauces, dressings, soups, beverages, and desserts. However, there is concern that over consumption of fats leads to increased incidences of chronic diseases, such as obesity, coronary heart disease, and diabetes. Consequently, there is a need to develop reduced fat products with desirable sensory profiles that match those of their full-fat counterparts. The successful design of high quality reduced-fat products requires an understanding of the many roles that fat plays in determining the sensory attributes of food emulsions, and of appropriate strategies to replace some or all of these attributes. This paper reviews our current understanding of the influence of fat on the physicochemical and physiological attributes of food emulsions, and highlights some of the main approaches that can be used to create high quality emulsion-based food products with reduced fat contents. 相似文献
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Nisin is an amphiphilic, antimicrobial peptide that has found application as a preservative in the food industry. Evaluation of nisin as an emulsifier was accomplished by measuring its ability to stabilize dispersed oil droplets in water. This was achieved by monitoring the time-dependent electrical conductivity of the dispersion. Nisin solutions at concentrations of 0.1, 0.5, 1, 5, and 10 mg/ml were used to prepare emulsions, by homogenization of a volume of nisin solution and corn oil. While nisin showed significant emulsifying capacity in comparison to Tween® 80 and β-casein, its emulsifying properties were found to be highly concentration- and pH-dependent. 相似文献
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天然食品防腐剂——乳链菌肽(Nisin) 总被引:6,自引:2,他引:6
乳链菌肽是某些乳酸链球菌产生的一种天然食品防腐剂,它强烈抑制许多引起食品腐败的革兰氏阳性菌的生长,繁殖,并对人体安全无毒。已被广泛应用于热加工食品,尤其是罐头食品,奶制品,高蛋白食品和乙醇饲料的防腐保鲜。此外,加入乳链菌肽还可降低食品加工过程中的能源消耗,改进食品的营养价值,外观,风味和质地,延长货架寿命。对乳链菌肽的应用和开发将具有重大的经济效益和社会效益。 相似文献
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乳酸链球菌素是一种天然、高效、安全的食品防腐剂,研究了乳酸链球菌素在豆奶饮料中的应用效果。结果表明:乳酸链球菌素在豆奶中起到明显的防腐保鲜作用,同时有改善品质的效果。 相似文献
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Ewa Jaboska‐Ry Katarzyna Skrzypczak Aneta Sawiska Wojciech Radzki Waldemar Gustaw 《Comprehensive Reviews in Food Science and Food Safety》2019,18(3):655-669
Pickling is one of the methods for preserving food. However, this term may refer to both types of products, that is, to those subjected to lactic acid fermentation and to marinated ones (acidified) that are usually produced by the addition of acetic acid. Various raw materials are subjected to lactic acid fermentation (vegetable and animal origin), which yields food products with high nutritional and dietary value. In many regions of the world, the process of lactic fermentation is also traditionally used to preserve fruiting bodies of edible mushrooms. Mushrooms are appreciated for their organoleptic qualities as well as the presence of many different bioactive substances exhibiting healing and health‐promoting properties. This article reviews the literature related to the use of lactic fermentation in the process of mushroom preservation. Particular attention has been paid to the aspects of the technological process and its impact on the quality and suitability of the final products. Moreover, research results concerning the influence of lactic fermentation on chemical and physical changes in fruiting bodies of edible fungi are also presented. 相似文献