Low-temperature Storage Characteristics Of Smoked Sausage And Preservation Of Preservative Compound

Low-temperature Smoked and cooked Sausage is a low temperature in the sausage meat products, a typical representative of class, is a Western-style low-temperature meat processing characteristics, Chinese style of a class of low-temperature meat sausage type meat products, in our deeply loved and welcomed by consumers, has a broad market. In this paper, low-temperature storage characteristics of Smoked Sausage, Smoked Sausage with different preservatives on storage effects, complex system with preservatives, etc. The main results were as follows:(1)At low temperature (4℃) and 25℃storage conditions, in addition to no significant difference in TBARS addition, TVB-N value, Aw, Pro, TPA, red value, total number of colonies have significant differences, indicating that storage temperature physical and chemical samples and microbiological indicators of significant influence.(2)Potassium sorbate on the TVB-N value and the total number of colonies are more significant increase in the concentration of potassium sorbate, can extend product shelf life; nisin TVB-N value of the change was not significant, this may be due to lactic acid chain Bacillus bacteria Streptomyces ball mainly inhibited; dehydrogenation of sodium acetate, TVB-N value and the total number of colonies are more significant; tea polyphenols on the TVB-N value and the total number of colonies was not significant, because more than tea phenol as a preservative in meat products is to prevent deterioration caused by oxidation, while the TVB-N value of the change is mainly produced by the decomposition of protein nitrogen material change; natamycin on fungal and yeast have a good inhibition ; single bitter glycerol on the TVB-N value and the total number of colonies are more significant, and its broad antimicrobial effect, and so on without limit added, are the basis of its wide application.(3)Test results on the orthogonal range analysis can be seen on the low temperature during storage Smoked Sausage number of primary and secondary colony order ABCD, that is potassium sorbate on the low temperature during storage Smoked Sausage total colony the greatest impact is the impact Storage of the main factors in the total number of colonies, followed by Nisin, dehydrogenation of sodium acetate, a single bitter glycerol minimal impact. The best ratio of preservative compound combination A3B4C3D3, or potassium sorbate dosage of 0.10%, Nisin dosage of 0.2%, 0.003% sodium acetate dehydrogenation, single bitter 0.15% glycerol.