Application of Compound Preservatives in Beijing Sausages

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