Accession Number : ADA609475


Title :   Nisin Migration in Shelf Stable, Tuna-Filled Tortillas During Storage


Descriptive Note : Final rept. Oct 2011-Nov 2012


Corporate Author : ARMY NATICK SOLDIER RESEARCH DEVELOPMENT AND ENGINEERING CENTER MA


Personal Author(s) : Sikes, Anthony ; Lee, Claire ; Richardson, Michelle ; Carter, Melvin


Full Text : https://apps.dtic.mil/dtic/tr/fulltext/u2/a609475.pdf


Report Date : 22 Sep 2014


Pagination or Media Count : 22


Abstract : This report summarizes a 1-year study, completed in November 2012, of the effectiveness of nisin as a bacteriocin in tuna-filled tortillas during storage, as part of the Next Generation Hurdle Technologies (NGHT) Program. This Department of Defense, Combat Feeding Directorate Program provides not only the foundation for the development of innovative intermediate moisture (IM), eat-on-the-move ration components, but also an opportunity to improve existing IM ration components, which rely on controlling both the product's water activity (aw) and pH. The NGHT Program lowers these boundaries, i.e., increases pH and aw, of existing hurdles, using food-grade bioactive compounds to yield a higher quality ration component without compromising food safety. Ham, chicken, and tuna spread wraps were formulated with nisin because it is generally regarded as safe and as the most effective bacteriocin with possible use at lower concentrations when used in conjunction with other bacteriocins. However, nisin is only added to the tuna filling, not to the wrap. Thus there is concern that the nisin may migrate from the filling to a tortilla wrap during storage, thereby diluting bacteriocin concentration in the tuna, reducing the total bacteriocin activity and increasing the possibility of microbial/pathogen growth. The purpose of this study was to determine if nisin migrates from the tuna filling to the wrap during storage at 25 degrees C.


Descriptors :   *BACTERIA , *FOOD PRESERVATION , *MILITARY RATIONS , *RICIN , ACCEPTABILITY , BIOASSAY , BUFFERS(CHEMISTRY) , FOOD PROCESSING , INHIBITION , MICROORGANISMS , MOISTURE , PH FACTOR , SAFETY , SHELF LIFE , STABILITY , STORAGE , STRAINS(BIOLOGY) , TEMPERATURE , TUNA , WATER


Subject Categories : Biochemistry
      Food, Food Service and Nutrition
      Microbiology


Distribution Statement : APPROVED FOR PUBLIC RELEASE