Research On Antistaling Agent Application In Emulsion Sausage

Meat products play a very important role in human life. Contrasting with high temperature meat products, the low temperature meat products where is many advantages will be the dominant products in the future meat products. Whereas, low temperature meat products will decay easily,which make its useness confined and food resource wasted. In this study, emulsification sausage is served as research carrier. I have made the single factor experiment of water-retainingagent, antioxidant preservative separately. Many different parameters are determined to get available consistency. Then, the preservatives choosed are made orthogonal experiment to get the best research result.According to the various factors of sausage quality lossed (fat oxidation, protein corruption, environment), four parts experiment are done:(1) single factor experiment of tea polyphenols and rosemary antioxidant, and the effective use of concentration is determined; (2) single factor experiment of nisin and potassium sorbet preservatives, and the effective use of concentration is determined; (3) the orthogonal experiment of focal sodium, sodium tripolyph-osphate and sodium hexametaphosphate, and the best composite ratio of the agent is got (focal sodium 0.125 g/kg, sodium tripolyph-osphate 0.25 g/kg, sodium hexametaphosphate 0.375 g/kg); (4) fix the composite ratio of water-retainingagent, and do orthogonal experiment of tea polyphenol, rosemary, nisin, sorbic acid potassium.Finally the best compound proportion is obtained (tea polyphenol antioxidants 0.3 g/kg, rosemary antioxygen 0.1 g/kg; nisin 0.2 g/kg, potassium sorbet 0.9 g/kg).The results of the experiment involves many determination parameters:quality structure parameters, acid value, peroxide value, sulfur and pentobarbital acid, water activity, pH value, volatile salt and total nitrogen value, colonies and sensual evaluation. Different agent effect can be evaluated from different angles of various parameters. The relativity of water-retaining property and quality structure parameters is very notable(p<0.05). The antisepsis property of Nisin is very notable (p<0.05) from the resoult of experiment.Four linear equations(y=6.160+0.454x(0℃) ;y=6.215+1.124x(15℃);y=5.951+1.414x(25℃);y=5.839+2.405x(30℃) about the value of TVBN in different temperature are got by the way of regression analysis.In summary, it is feasible to get the best ratio by doing the experiment The resoult will be combined with other research (meat produces color research, denitration replace, packaging technology) to improve the quality of meat produces, and satisfy increasingly higher consumption requirements.