The Rottenness Of Emulsion-type Sausage And Application Of The Compound Natural Preservatives

Chemical preservative has been widely used as the curing agent in the meat product, which produced both in home and abroad. However, illness such as cancer will be initiated if we long-term ingest the food includes nitrite. Now, food security has been attached more and more importance, appeal of changing the tradition curing system that adds the chemical preservative has gotten higher and higher, research on the compound natural preservatives system meets food security need, also meets the market demand. This topic takes the emulsion sausage as carrier, proposed one kind the compound natural preservatives which could effectively substitute the nitrite, and its application effect was studied, moreover, the application potential of nitrite free curing in the meat product process was discussed.This paper studied the compound natural preservatives used in emulsion-type sausage and the correlation among total plate colony pH and sensory grade during the shelf-life. The result showed that the compound preservatives can take the place of sodium nitrite. The best combination of the compound preservative was mono-caprylin glycerate 0.3g/kg, Nisin 0.5g/kg, sodium lactate 2.0g/kg and tea polyphenol 0.1g/kg. Plate colony pH and sensory grade are important index. They are in a high related of Pearson. Both in one group and between different groups, it showed a high relationship. Through studying the relationship among the index, we can get a better application in future prospects.Effects of compound natural preservatives were studied. The result indicated that, compared with the tradition curing method using sodium nitrite, there were no significance difference (P>0.05) in chromaticity, oxidation resistance, textural and sensory quality of the emulsion sausage which cured by the compound natural preservatives, but an obvious (P<0.05) reduction of the total colony and the sodium nitrite residue was found during storage of the emulsion sausage, showed that it could extend the shelf life of sausage, and also improve the edible security.Through the control of manufacturing process, preserving, transposing, the shelf life of Emulsion-type Sausage can be prolonged notability.