New preservation method of Taiwan Province sausage

Traditional Taiwan Province sausages are vacuum packed. If the bag is stored at low temperature for a long time, it will often swell, and some other corruption phenomena will occur, which will not only endanger the health of consumers, but also cause economic losses of millions of yuan every year. Some scholars have conducted a study on "Analysis and Control of spoilage microorganisms in low-temperature meat products", taking sausages in Taiwan Province Province as the main research object, and achieved good results in prolonging the shelf life. In this paper, the spoilage bacteria in vacuum-packed Taiwan Province sausage were analyzed, and the dominant strains were identified at the genus level, which proved that they belonged to Lactobacillus. On this basis, according to the characteristics of lactic acid bacteria and vacuum-packed Taiwan Province sausage, in order to inhibit microbial growth, extend the shelf life of vacuum-packed Taiwan Province sausage, and preserve water and color, three new preservatives were compounded. The compound preservative includes: (1) acidic compound, which is compounded with various organic acids and added with active factors. (2) The buffer system of sodium phosphate is compounded with other organic acid salts by using the original antibacterial and water-retaining function of sodium phosphate. (3) antioxidant, which is compounded by natural antioxidant substances. At the same time, it is considered that sausages in Taiwan Province Province are vacuum packed or contain a small amount of oxygen. Therefore, oxygen absorber was used in the experiment, which laid the foundation for the improvement of packaging. The prepared preservatives were used to inhibit the isolated Lactobacillus (liquid culture), and compared with the widely used sodium lactate and potassium sorbate, the effects of the three preservatives on the main spoilage bacteria Lactobacillus in pure culture were preliminarily determined. The results showed that the antibacterial effects of the three preservatives were better than those of sodium lactate and potassium sorbate, among which acidic compounds had the best antibacterial effect, followed by sodium phosphate buffer system and antioxidants. Finally, three preservatives and oxygen absorbers were applied to vacuum-packed Taiwan Province sausage. Under three temperature gradients of 4℃, 25℃ and 37℃ respectively, different indexes were determined, including the number of lactic acid bacteria, pH value, water content, water yield and sensory evaluation, in which sensory evaluation included appearance, tissue state, color and smell. The results showed that acidic compounds had the best inhibitory effect on microbial population, followed by sodium phosphate buffer system, antioxidant and oxygen absorber, which were similar to the control. Among the other four indexes, sodium phosphate buffer system has the best effect, with less pH drop, higher water content, lower water yield and higher total score of sensory evaluation, followed by acidic compounds and antioxidants, and the oxygen absorber is similar to the control. Temperature has a great influence on all aspects of sausage. The higher the temperature, the faster the corruption. It can be seen that sodium phosphate buffer system has the best comprehensive effect in inhibiting microbial growth, retaining water and color, followed by acidic compounds and antioxidants, while oxygen absorber has little effect. Through the experiment in this paper, it can be proved that the three preservatives, acid compound, sodium phosphate buffer system and antioxidant, have good effects on prolonging the shelf life, retaining water and protecting color of Taiwan Province sausage. If applied in practice, they can achieve great economic value.