Abstract: The preservative effects of compound four additives,sorbic acid,sodium lactate,nisin and EDTA,on the emulsion-type sausage were studied. Moreover,the possibility of these additives used for antisepticising to replace sodium nitrite was confirmed. The factors and levels were designed by L9(34) orthogonal test,and the characteristics of senses,pH and the total plate colony of sausage were measured regularly. Results showed that the compound preservative has better antiseptic action than nitrite,with the formula of sorbic acid 0.001%,sodium lactate 3%,nisin 0.045% and EDTA 0.02%. Both of nisin and sodium lactate have significant effects on expanding the shelf life,and their antiseptic actions are in turn,nisin > sodium lactate>EDTA> sorbic acid. There is distinct interaction between nisin and sodium lactate,but none of others.

Key words: emulsion-type sausage, compound preservative, sodium nitrite, orthogonal test