Abstract：To improve the storage quality and study the changes in storage characteristics of Panlong food, rosemary extract, tea polyphenols, carvacrol, ε-PL (ε-poly-L-lysine), and Nisin were selected to conduct the circle of inhibition experiments on the isolated and purified spoilage bacteria of Panlong food by using the zone of inhibition test to screen out the freshness-keeping agents with good inhibitory effect for Panlong food, and the freshness-keeping agents with good inhibitory effect for Panlong food were screened out. The microbiological, organoleptic, physicochemical, and flavor characteristics of Panlong food were determined for 0, 5, 10, 15, 20, and 25 d of storage at 4 ℃ with the addition of different preservatives. The results showed that ε-PL, Nisin, and carvacrol were selected in the inhibition circle test. During the storage process, the pH decrease was smaller in the group with the addition of carvacrol and ε-PL. By analyzing the changes in TVB-N values and TBARs values, it was concluded that parsinol and Nisin could effectively inhibit fat oxidation and volatile saline nitrogen generation during the 4 ℃ storage of Panlong food. The partial least squares discriminant and entropy weighting method combined with gray correlation were used to analyze the four storage indexes, and it was concluded that the addition of parsinol and Nisin could effectively improve the microbiological and physicochemical qualities of Panlong food during the storage process, and that the microstructures of the Nisin group and the ε-PL group contained fewer pores and were more densely structured. The electronic nose analysis yielded a greater difference in the flavor of Panlong food with the addition of carvacrol compared to the control group. The sensory evaluation showed that the addition of carvacrol significantly reduced the flavor and acceptability of Panlong food. The comprehensive analysis showed that the addition of Nisin could effectively inhibit the growth and reproduction of microorganisms and reduce the changes of physicochemical indexes during cold storage without altering the flavor of Panlong food, and improve its storage quality. This study is of great significance for the development of storage quality enhancement strategies and the reduction of product safety risks for Panlong food.
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