Fish Balls

Meat, Poultry & Fish

Different Concentrations of Nisin Solution
↓
Raw fish→Pretreatment→Meat Separation→Fish Smell Elimination→rinsing→Mixing and Kneading→Becoming Pill→Heating→Cooling→Packaging→Refrigeration
↑
Add Salt, Gourmet Powder, Starch, etc

Preparation : weigh different Nisin, dissolved in 10 ml distilled water, add it in production process of fish ball, make sure the content of Nisin in fish ball is
0, 0.05, 0.1, 0.15, 0.2 g/ kg.

Result：

See from the picture, when the sample storage for 5 days, the difference appears but not clear, between contrast group and treated groups. Within 15 days, group of 0.05g/kg Nisin and group of 0.1g/kg Nisin , the total number of bacteria is almost the same. After 15 days, difference is significant. 0.15g/kg Nisin group and 0.2/kg Nisin group in the same time, the total number of bacteria in the numerical value of 5 days is basically the same, slight difference occurred after 5 days. With the increase of storage time, the total number of bacteria in the contrast group increased obviously.
Due to the content of Nisin in 0.05g/kg group and Nisn 0.1g/kg group is not much, so the total number of bacteria increased obviously, basically same with contrast group. It has effect, but not
good at all. 0.15g/kg Nisin group and 0.2/kg Nisin add a lot of nisin, antibacterial effect is better.

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