In order to determine the optimal preservation time of sour pork and study the effects of Nisin on its nutrition, hygiene, and sensory quality, this paper used different Nisin concentrations to process sour pork products, pack them in vacuum, and then preserve them at room temperature. The results showed that during the storage, protein and fat levels of the sour pork decrease gradually, and the degradation products, i.e., NPN, TVB-N, free fatty acid, and TBA show a decreasing trend with the increase of Nisin addition, with lower than the control group. Within 80 days of preservation, the total number of colonies of Nisin added groups did not exceed the standard threshold. According to TBA threshold of meat rancidity, the storage time of the control group should not be above 26 days, meanwhile the storage time of middle, low, and high Nisin dosage groups should not exceed 30 days, 37 days, and 42 days, respectively. Based on the threshold of the national first tier cured meat of TVB-N, the storage time of the control group should not exceed 30 days, and the storage time of the Nisin groups should not be longer than 45 days. By considering protein and fat degradation products, total number of colonies, and sensory evaluation, the storage time of sour meat after vacuum packaging should not exceed 20 days, while the storage time of low and medium Nisin dose groups should not exceed 30 days, and high Nisin dose group should not exceed 45 days. This study can provide references for the commercialization of sour meat products and the extension of local specialty food industry chain.
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