Nisin

Assessment of the Inhibitory Effect of Nisin (E234) on Salmonella typhimurium and Bacillus subtilis in Chicken Sausage

T. S. P. Jayaweera, J. M. C. S. Jayasinghe, D. N. N. Madushanka, D. G. Yasawathie & H. A. D. Ruwandeepika · Asian Food Science Journal · 2018

Aims: Nitrite is used as the main curing agent in the process of sausage production, but Nitrite has limited usage in food processing due to its, carcinogenic effect. Thus, much attention has been given to find alternative compounds to replace the Nitrite over the past decades. N...