Development of Compound Preservatives for Western-style Ham-sausages

Abstract

Abstract: Objective: To develop compound preservatives for western-style ham-sausages. Methods: A total of 10 kinds of compound preservatives were screened by bacteriostasis tests on three major spoilage bacteria in western-style ham-sausages based on pH, total volatile basic nitrogen (TVB-N) and total bacteria number. Results: The formula of compound preservative with the best fresh-keeping capacity was 0.225% Nisin, 0.225% citric acid and 0.195% lysozyme, followed by 0.375% Nisin + 0.375% citric acid and 0.375% Nisin + 1.125% potassium sorbate or 0.375% Nisin + 0.075% EDTA. Conclusion: The optimal compound preservative formula was 0.225% Nisin, 0.225% citric acid and 0.195% lysozyme.

Key words: compound preservative, western-style ham-sausages, bacteriostasis, fresh-keeping

CLC Number:

TS202.3

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Development of Compound Preservatives for Western-style Ham-sausages

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