复合防腐剂在红肠保鲜中的应用

以哈尔滨红肠作为原料,研究在红肠中添加Nisin为主的复合防腐剂,提高其产品的保质期。复合防腐剂选用Nisin与山梨酸钾、双乙酸钠、EDTA二钠进行搭配,在(25±1)℃的条件下贮藏,每2天对细菌总数、pH、色差值及感官指标进行测定,并与市售的复合型防腐剂进行比较效果,找出最佳的防腐剂组合。结果表明,添加Nisin为主的复合防腐剂可显著降低细菌总数,并延长产品保质期,最佳添加量为Nisin 0.025%、山梨酸钾0.025%、双乙酸钠0.15%、EDTA二钠0.01%。

Application of complex preservatives on red sausage preservation

This paper studied the role of several kinds of preservatives to extend the shelf life of red sausage.Nisin was mixed with other preservatives including potassium sorbate,sodium diacetate and disodium EDTA.The total plate counts,pH,sensory evaluation were determined at(25±1) ℃ every two days.The result showed that the combination of Nisin with other preservatives could effectively inhibit the growth of bacteria.The adding amount of preservative was Nisin 0.025%,potassium sorbate 0.025%,sodium diacetate 0.15% and diso-dium EDTA 0.01%.