Clean Label Shelf Life Extension of Cooked Chicken Fillets Using Nisin

Chicken Products

Meat

Product Type: Cooked Chicken Fillets (Vacuum Packed, Ready-to-Eat)

Solution: 500 IU/g Nisin incorporated into marinade prior to thermal processing

Region: Europe (Clean Label Poultry Innovation Project)

Combination: Applied together with green tea extract for antioxidant support

Application of Nisin in Cooked Chicken Fillets

Introduction: Cooked chicken fillets are increasingly popular as convenient, high-protein ready-to-eat products. However, their high water activity and neutral pH make them susceptible to microbial contamination and spoilage. Consumers expect safe, fresh-tasting chicken with longer shelf life, free from artificial preservatives. This study explores how Nisin, combined with natural plant extracts, can effectively extend shelf life while maintaining product quality.

Problem: Standard vacuum-packed chicken fillets typically last 9–11 days under refrigeration at 4°C. Major challenges include the growth of spoilage bacteria such as Pseudomonas spp. and lactic acid bacteria, as well as safety risks from pathogens like Listeria monocytogenes. Extending shelf life without compromising sensory quality or resorting to synthetic preservatives was a key requirement.

Solution: Chicken fillets were marinated with a seasoning solution containing 500 IU/g Nisin and a small percentage of green tea extract prior to thermal cooking. This ensured even distribution of the natural antimicrobial across the product. Vacuum packaging provided an additional protective barrier, while the combination of Nisin and antioxidant-rich plant extracts offered synergistic preservation benefits.

Results

Shelf Life Extension: Increased from 10 days to 27 days at 4°C

Pathogen Control: Significant inhibition of Listeria monocytogenes and reduced growth of spoilage organisms such as Pseudomonas spp.

Sensory Quality: Chicken fillets retained their natural flavor, juicy texture, and fresh color throughout storage with no bitterness or off-notes from the additives

Clean Label Compliance: Nisin and green tea extract are both naturally derived, allowing manufacturers to market the product as free from synthetic preservatives

Conclusion: The use of Nisin in marinated cooked chicken fillets, supported by green tea extract, provides an effective clean-label preservation strategy. This innovation extends shelf life, ensures microbial safety, and maintains premium sensory qualities, making it highly suitable for the growing ready-to-eat poultry segment in Europe.

Natural Protective Solutions

Nisin

A Natural, Heat-Stable Food-Grade Antimicrobial Peptide for Extended Shelf Life

Nisin is a natural antimicrobial peptide produced by Lactococcus lactis. It is widely used as a food preservative to inhibit Gram-positive bacteria and spore-formers, including Clostridium botulinum and Listeria monocytogenes. With excellent heat stabilit

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