Application of Compound Preservatives in Beijing Sausages

Gao Xiang; Han Mengmeng; Cai Ziyi; Zhang Xingyuan; Wang Fang; Pang Meixia; Qi Jinghua

doi:doi:10.11648/j.bio.20190702.14

| Peer-Reviewed

Application of Compound Preservatives in Beijing Sausages

Gao Xiang, Han Mengmeng, Cai Ziyi, Zhang Xingyuan, Wang Fang, Pang Meixia, Qi Jinghua

Published in American Journal of Bioscience and Bioengineering (Volume 7, Issue 2)

Received: 15 April 2019 Published: 15 June 2019

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

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.

Published in	American Journal of Bioscience and Bioengineering (Volume 7, Issue 2)
DOI	10.11648/j.bio.20190702.14
Page(s)	46-50
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Compound Preservatives, Beijing Sausages, Application

References

[1]	Wu Xiaoli, Zhang Xiangsheng, Jiang Aimin, etc. Research on fresh-keeping Technology of Meat products with Sauce and Sauce [J]. Meat Industry, 2014 (7): 46-50.
[2]	Wang Tingting, Li Hongjun. The role of extract of spices in Meat Preservation and its response With [J]. Food Industry Science and Technology, 2010, 31 (2): 359-361.
[3]	Xu Yan, Huang Jinghua. Extraction method of natural preservative from rosemary and its bacteriostatic effect [J]. Amino acids and Biological Resources, 2007, 29 (2): 1-4.
[4]	Li Lei, Cui Liwei, Zhang Ran, Hao Xiuzhen and Wang Mingqi. Application of three spice essential oils in the preservation of steak film [J]. Food Science and Technology, 2019 (02): 138-142+151.
[5]	Meng Jun, Peng Xiuli, Zhang Junsong and Luo Liqiang. Study on the bacteriostasis and volatile components of three spices extracts [J]. Chinese condiments. 2019, 44 (01): 40-44.
[6]	Ai Youwei, Wang Limei and Yan Hushan. Study on the antimicrobial activity of common spices extracts [J]. Food industry. 2018, 39 (09): 167-170.
[7]	Ai Youwei, Hou Wenfu, Zhang Jie and Wang Hongxun. Study on the change rule of main spices in the process of marinating soy sauce and brine products [J]. Food industry. 2018, 39 (08): 191-194.
[8]	Zheng Haiyun. Study on the effect of spice extracts on the quality of Chaoshan beef balls [D]. South China University of Technology, 2018.
[9]	Xie Qiang, Miao Shuping, Shi Shouji, Chen Jinbiao and Xia Xiuhua. Different effects of six spice extracts on food-borne pathogens and probiotics [J]. Food Research and Development, 2018, 39 (04): 38-42.
[10]	Wang Pengxiang. Research status of bacteriostasis and antioxidant activity of edible spices [J]. Modern Food, 2018 (01): 21-23.
[11]	Chen Maoquan, Ying Junhui, Wang Dongming. Shadows of several spices on the quality of low-salt pickles Sound [J]. Food Science and Technology, 2014 (3): 261-263.
[12]	Bayoub K. Antibacterial activities of the crude ethanol extracts of medicinal plants against Listeria monocytogenes and some other pathogenic strains [J]. 2010, 9 (27): 4251-4258.
[13]	Ma Lizhen. Study on Comprehensive Biological and physical Preservation techniques and Preservation effects of chilled Pork Research [D]. Beijing: China Agricultural University, 2003.
[14]	Benmalek Y, Yahia O A, Belkebir A, et al. Anti-microbial and anti-oxidant activities of Illicium verum, Crataegus oxyacantha ssp monogyna and Allium cepa red and white varieties [J]. Bioengineered, 2013, 4 (4): 244-248.
[15]	Wang Tongyu, Tian Yuhong and Zhou Xiaoliu. Study on the antibacterial activity of the water-soluble volatile components of the eight-angle-type fragrant incense [J]. Chinese seasoning, 2010 (6): 29-32.
[16]	Tian Feng, Li Xiao, Cui Yuqian, Xu Lingyi, QiJinHua. Study on bacteriostatic effect of flavoring extract on Pseudomonas, staphylococci and pyracyclomycetes [J]. Journal of Beijing Agricultural College, 2017, 32 (02): 10-14.
[17]	Zhu Jiankai. Application of spices and protease in tenderization and preservation of beef [J]. Meat Industry, 2008 (5): 33-35.
[18]	Li Lanxiao, Du Jinhua, Shang Riling, et al. Study on Optimization of cellulase conditions for solid-state fermentation of Aspergillus Niger by quadratic general rotary test design [J]. Food and Fermentation Industry, 2008 (1): 84-87.
[19]	Li Yongqiang, Yang Shihua, Bi Xiaofei, et al. Study on the optimization of the extraction process of red pigment from Trigonella praecox by twice general rotary test design [J]. China Food Additive, 2010 (5): 68-72.

Cite This Article

Plain Text BibTeX RIS

APA Style

Gao Xiang, Han Mengmeng, Cai Ziyi, Zhang Xingyuan, Wang Fang, et al. (2019). Application of Compound Preservatives in Beijing Sausages. American Journal of Bioscience and Bioengineering, 7(2), 46-50. https://doi.org/10.11648/j.bio.20190702.14

Copy | Download

ACS Style

Gao Xiang; Han Mengmeng; Cai Ziyi; Zhang Xingyuan; Wang Fang, et al. Application of Compound Preservatives in Beijing Sausages. Am. J. BioSci. Bioeng. 2019, 7(2), 46-50. doi: 10.11648/j.bio.20190702.14

Copy | Download

AMA Style

Gao Xiang, Han Mengmeng, Cai Ziyi, Zhang Xingyuan, Wang Fang, et al. Application of Compound Preservatives in Beijing Sausages. Am J BioSci Bioeng. 2019;7(2):46-50. doi: 10.11648/j.bio.20190702.14

Copy | Download

@article{10.11648/j.bio.20190702.14,
  author = {Gao Xiang and Han Mengmeng and Cai Ziyi and Zhang Xingyuan and Wang Fang and Pang Meixia and Qi Jinghua},
  title = {Application of Compound Preservatives in Beijing Sausages},
  journal = {American Journal of Bioscience and Bioengineering},
  volume = {7},
  number = {2},
  pages = {46-50},
  doi = {10.11648/j.bio.20190702.14},
  url = {https://doi.org/10.11648/j.bio.20190702.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.bio.20190702.14},
  abstract = {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.},
 year = {2019}
}

Copy | Download

TY  - JOUR
T1  - Application of Compound Preservatives in Beijing Sausages
AU  - Gao Xiang
AU  - Han Mengmeng
AU  - Cai Ziyi
AU  - Zhang Xingyuan
AU  - Wang Fang
AU  - Pang Meixia
AU  - Qi Jinghua
Y1  - 2019/06/15
PY  - 2019
N1  - https://doi.org/10.11648/j.bio.20190702.14
DO  - 10.11648/j.bio.20190702.14
T2  - American Journal of Bioscience and Bioengineering
JF  - American Journal of Bioscience and Bioengineering
JO  - American Journal of Bioscience and Bioengineering
SP  - 46
EP  - 50
PB  - Science Publishing Group
SN  - 2328-5893
UR  - https://doi.org/10.11648/j.bio.20190702.14
AB  - 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.
VL  - 7
IS  - 2
ER  -

Copy | Download

Author Information

Gao Xiang

Beijing Key Laboratory of Agricultural Product Detection and Control of Spoil age Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China
Han Mengmeng

Beijing Key Laboratory of Agricultural Product Detection and Control of Spoil age Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China
Cai Ziyi

Beijing Key Laboratory of Agricultural Product Detection and Control of Spoil age Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China
Zhang Xingyuan

Beijing Key Laboratory of Agricultural Product Detection and Control of Spoil age Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China
Wang Fang

Beijing Key Laboratory of Agricultural Product Detection and Control of Spoil age Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China
Pang Meixia

Beijing Key Laboratory of Agricultural Product Detection and Control of Spoil age Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China
Qi Jinghua

Beijing Key Laboratory of Agricultural Product Detection and Control of Spoil age Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Gao Xiang, Han Mengmeng, Cai Ziyi, Zhang Xingyuan, Wang Fang, et al. (2019). Application of Compound Preservatives in Beijing Sausages. American Journal of Bioscience and Bioengineering, 7(2), 46-50. https://doi.org/10.11648/j.bio.20190702.14

Copy | Download

ACS Style

Gao Xiang; Han Mengmeng; Cai Ziyi; Zhang Xingyuan; Wang Fang, et al. Application of Compound Preservatives in Beijing Sausages. Am. J. BioSci. Bioeng. 2019, 7(2), 46-50. doi: 10.11648/j.bio.20190702.14

Copy | Download

AMA Style

Gao Xiang, Han Mengmeng, Cai Ziyi, Zhang Xingyuan, Wang Fang, et al. Application of Compound Preservatives in Beijing Sausages. Am J BioSci Bioeng. 2019;7(2):46-50. doi: 10.11648/j.bio.20190702.14

Copy | Download

@article{10.11648/j.bio.20190702.14,
  author = {Gao Xiang and Han Mengmeng and Cai Ziyi and Zhang Xingyuan and Wang Fang and Pang Meixia and Qi Jinghua},
  title = {Application of Compound Preservatives in Beijing Sausages},
  journal = {American Journal of Bioscience and Bioengineering},
  volume = {7},
  number = {2},
  pages = {46-50},
  doi = {10.11648/j.bio.20190702.14},
  url = {https://doi.org/10.11648/j.bio.20190702.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.bio.20190702.14},
  abstract = {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.},
 year = {2019}
}

Copy | Download

TY  - JOUR
T1  - Application of Compound Preservatives in Beijing Sausages
AU  - Gao Xiang
AU  - Han Mengmeng
AU  - Cai Ziyi
AU  - Zhang Xingyuan
AU  - Wang Fang
AU  - Pang Meixia
AU  - Qi Jinghua
Y1  - 2019/06/15
PY  - 2019
N1  - https://doi.org/10.11648/j.bio.20190702.14
DO  - 10.11648/j.bio.20190702.14
T2  - American Journal of Bioscience and Bioengineering
JF  - American Journal of Bioscience and Bioengineering
JO  - American Journal of Bioscience and Bioengineering
SP  - 46
EP  - 50
PB  - Science Publishing Group
SN  - 2328-5893
UR  - https://doi.org/10.11648/j.bio.20190702.14
AB  - 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.
VL  - 7
IS  - 2
ER  -

Copy | Download