Title: Application of complex preservatives on red sausage preservation
Abstract: 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%.
Publication Year: 2008
Publication Date: 2008-01-01
Language: en
Type: article
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