| High pressure processing(HPP) and natural antimicrobials are beneficial to the storage property of low-temperature sausage.In this study,the addition of Nisin,sodium lactate and HPP were used to extend its storage time.The effects of Nisin,sodium lactate and HPP on the storage properties including total colonies,water-binding capacity,color and texture of low-temperature sausage were investigated via single-factor experiment. Synthesis effect of Nisin and sodium lactate was investigated via orthogonal experiment. Synthesis effects of HPP and two natural antimicrobials(Nisin and sodium lactate) were investigated via orthogonal experiment.The results showed that(1) Storage time of sausage was extended effectively by added 0.01～0.02%Nisin or 1～3%sodium lactate.Water-binding capacity,hardness and chewiness of sausage were improved significantly by added 3%sodium lactate.Color of sausage had no evident variation in the range of 0.01~0.02%Nisin and 1～3%sodium lactate levels.The combined use of Nisin and sodium lactate showed better effects than single,and the optimum combination was found to be 0.02%of Nisin and 3%of lactate which can improve the storage time to 22 days.(2) Storage time of sausage was extended effectively by being pressurized up to 300 MPa.Water-binding capacity,hardness and chewiness of sausage were improved significantly by being pressured for 20 min at 300 MPa.L~*-value increased significantly,a~*-value and b~*-value decreased significantly as pressure/holding time were incremented.After 15 days of refrigeration,L~*-value and b~*-value increased significantly while a~*-values decreased significantly.(3) The important order of the factors that affect synthesis evaluation were pressure level,holding time,sodium lactate concentration and Nisin concentration.The optimum process conditions were found to be 400 MPa of pressure level,20 min of holding time,0.01%of Nisin and 3%of sodium lactate which can improve the storage time to 36 days.
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