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Application of Compound Preservatives on Smoked-and-cooked Sausage

2024.10.29

 
Smoked-and-cooked sausage belongs to low-temperature meat products. The cleansing temperature of the low-temperature meat products is moderately low, sterilization is not complete, so microbial growth and propagation is easy to cause the deterioration of meat products.
 
There are numerous sorts of additives, including single items and compound items. A solitary food additive can assume a part against a particular microorganism, while the inhibition effect of other bacteria is weak, which will make a microbial adaptation. Some researchers have found that low concentrations of sodium lactate can protect meat protein. Therefore, we consider the utilization of various additives, not only to increase the bacteriostasis, and to ensure the safety of meat products, but additionally to decrease the utilization and cost of a solitary item. Sodium lactate and sodium diacetate blend is typical.
 
Blending sodium lactate (56%) and sodium diacetate (4%) makes the best bacteriostatic difference. The compound products can prolong the shelf life of smoked-and-cooked sausage with good antiseptic effect, economic application, safety, and innocuousness.

Pre:Calcium Lactate in Meat Products

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