Application Of Nisin Compound Preservative In Harbin Red Sausage

In this paper,the best formulation of Nisin compound preservative and the best formula of Nisin compound preservative were used to study the anti-corrosion effect of sausage sausage,and the method of high-throughput sequencing was used to determine the effect of Nisin compound preservative Group changes to develop a new type of composite preservatives,can extend the sausage shelf life while also reducing the use of chemical preservatives.In Nisin compound preservative formulation test,Nisin,sodium lactate,potassium sorbate,sodium nitrite four kinds of preservatives were compounded by response surface method analysis when the four preservatives in the amount of compound preservatives Respectively,0.03%,1.91%,0.11%,0.01%,the total number of bacteria and TVB-N reached a minimum of 5.62×10~4cfu/g and 13.78mg/100g.Subsequently,the effect of Nisin compound preservative in the sausage was studied.The changes of the indexes of the sausage stored at room temperature for 10days were determined.The control group,the chemical preservative group,the Nisin compound preservative group and the market In the sausage group,the results showed that the total number of colonies,the number of bacilli and the number of bacteria in the storage group increased,and only the Nisin compound preservative group and the number of colonies sold in the market were slower than those in the control group.The values of TBARS and TVB-N increased gradually in the storage period,but the Nisin compound preservative group and the red sausage group were slower than the control group and the chemical preservative group.In the chroma analysis,the L*values of the sausage in each group were decreased during the storage process,but the Nisin compound preservative group was significantly lower than that of the other three groups.During the storage process,the erythrocytes in each group were increased in hardness and chewiness,and the elasticity and cohesion were all in the process of storage.Drop,Nisin compound There was no significant difference in the quality of the sausage of the sausage group.The sensory evaluation of the sausage was lower in the sausage during the storage process,but the Nisin compound preservative group was sold with the market There is no obvious difference in the senses of the sausage.Finally,the changes of the flora in the sausage were stored at high temperature for10 days by high-throughput sequencing.The control group,chemical preservative group and Nisin compound preservative group were set up.The results showed that Bacillus,In the control group,the dominant bacteria group was stored in the control group,while the dominant bacteria group in the control group became Staphylococcus;Aerococcus was the dominant group of chemical preservative group and Nisin compound preservative group,While the chemical preservative group stored in the late Staphylococcus aureus,Nisin composite preservative group storage later,Bacillus accounted for the dominant position.In the above experiment,the rotten bacteria of the sausage were mainly Staphylococcus,the staphylococcus of the Nisin compound preservative group was much smaller than that of the chemical preservative group and the sausage of the control group,indicating that the Nisin compound preservative Can be better applied in the preservation of the sausage,in order to provide a healthy and effective preservative program to provide a certain theoretical guarantee.