American Journal of Bioscience and Bioengineering

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Application of Compound Preservatives in Beijing Sausages

Received: Apr. 15, 2019    Accepted:     Published: Jun. 15, 2019
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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.

DOI 10.11648/j.bio.20190702.14
Published in American Journal of Bioscience and Bioengineering ( Volume 7, Issue 2, April 2019 )
Page(s) 46-50
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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), 2024. Published by Science Publishing Group

Keywords

Compound Preservatives, Beijing Sausages, Application

References
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  • 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

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    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

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    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

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  • @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://download.sciencepg.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}
    }
    

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  • 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  - 

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Author Information
  • Beijing Key Laboratory of Agricultural Product Detection and Control of Spoil age Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China; The Teaching Group of Food Chemistry, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China

  • Beijing Key Laboratory of Agricultural Product Detection and Control of Spoil age Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China; The Teaching Group of Food Chemistry, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China

  • Beijing Key Laboratory of Agricultural Product Detection and Control of Spoil age Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China; The Teaching Group of Food Chemistry, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China

  • Beijing Key Laboratory of Agricultural Product Detection and Control of Spoil age Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China; The Teaching Group of Food Chemistry, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China

  • Beijing Key Laboratory of Agricultural Product Detection and Control of Spoil age Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China; The Teaching Group of Food Chemistry, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China; Beijing Innovation Consortium of Swine Research System, Beijing, China

  • Beijing Key Laboratory of Agricultural Product Detection and Control of Spoil age Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China; The Teaching Group of Food Chemistry, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China; Beijing Innovation Consortium of Swine Research System, Beijing, China

  • Beijing Key Laboratory of Agricultural Product Detection and Control of Spoil age Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China; The Teaching Group of Food Chemistry, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China; Beijing Innovation Consortium of Swine Research System, Beijing, China

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