Volume 7, Issue 2, April 2019, Page: 46-50
Application of Compound Preservatives in Beijing Sausages
Gao Xiang, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoil age Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China; The Teaching Group of Food Chemistry, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
Han Mengmeng, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoil age Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China; The Teaching Group of Food Chemistry, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
Cai Ziyi, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoil age Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China; The Teaching Group of Food Chemistry, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
Zhang Xingyuan, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoil age Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China; The Teaching Group of Food Chemistry, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
Wang Fang, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoil age Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China; The Teaching Group of Food Chemistry, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China; Beijing Innovation Consortium of Swine Research System, Beijing, China
Pang Meixia, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoil age Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China; The Teaching Group of Food Chemistry, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China; Beijing Innovation Consortium of Swine Research System, Beijing, China
Qi Jinghua, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoil age Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China; The Teaching Group of Food Chemistry, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China; Beijing Innovation Consortium of Swine Research System, Beijing, China
Received: Apr. 15, 2019;       Published: Jun. 15, 2019
DOI: 10.11648/j.bio.20190702.14      View  126      Downloads  19
Abstract
The purpose of this study was to explore the effect of natural and safe compound preservatives on the shelf life of Beijing sausages. In this thesis, Pseudomonas sp was the first dominant bacterium in the Beijing sausages, which was taken as the research object. The total number of bacteria and the sensory score were taken as the evaluation indexes. On the basis of previous studies, Cinnamon, clove and fennel had good antibacterial effect and those were selected as compound preservatives. By using three-factor quadratic universal rotation design experiment and establishing the mathematical model. Then the effect of single factor experiment shown that within the coding range, the bacteriostatic effects of anise, cinnamon and clove were gradually weakened, the effect of interaction experiment shown that there was significant interaction between cinnamon and clove. When the total number of bacteria reached the lowest level, the optimal ratio of the compound preservatives was determined as follows: cinnamon 0.063 g/mL, clove 1.000 g/mL, fennel 0.810 g/mL. According to this formula, 0.1% of compound preservative was added to the meat and compared to the control group, under the same conditions and time of storage, the total number of bacteria was significantly lower. The result shown that The shelf life of sausages could be extended by 9 days by adding 0.1% compound preservatives.
Keywords
Compound Preservatives, Beijing Sausages, Application
To cite this article
Gao Xiang, Han Mengmeng, Cai Ziyi, Zhang Xingyuan, Wang Fang, Pang Meixia, Qi Jinghua, Application of Compound Preservatives in Beijing Sausages, American Journal of Bioscience and Bioengineering. Vol. 7, No. 2, 2019, pp. 46-50. doi: 10.11648/j.bio.20190702.14
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