Factors influencing the determination of nisin in meat products

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.