Development of Compound Preservatives for Western-style Ham-sausages

doi:10.7506/spkx1002-6630-201114077

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (14): 356-360.doi: 10.7506/spkx1002-6630-201114077

• Technology Application • Previous Articles

Development of Compound Preservatives for Western-style Ham-sausages

XU Xin1，HUANG Qin1，YAN Yong-zhen1，ZHOU Xu-xia1，CHEN You-liang2，LI Wei-fen1,*

(1. Key Laboratory of Molecular Animal Nutrition, Ministry of Education, Institute of Feed Science, College of Animal Science, Zhejiang University, Hangzhou 310029, China；2. Laboratory of Animal Product Processing, College of Animal Science, Zhejiang University, Hangzhou 310029, China)

Online:2011-07-25 Published:2011-06-18

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

XU Xin，HUANG Qin，YAN Yong-zhen，ZHOU Xu-xia，CHEN You-liang，LI Wei-fen. Development of Compound Preservatives for Western-style Ham-sausages[J]. FOOD SCIENCE, 2011, 32(14): 356-360.

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Development of Compound Preservatives for Western-style Ham-sausages

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