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| Study on Prolonging Shelf-life of Pasteurized Sausage by Adding Complex Spice Essential Oil |
| Liu Yan-fang;Zhang He-jun |
| School of Food and Biological Engineering, Zhengzhou Light Industry University, Henan Zhengzhou 450002 |
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Abstract In this paper, the complex essential oil of ginger, garlic, zanthoxylum, aniseed was used as antiseptic and antioxidant in sausage.The effect of the essential oil composition on sense quality of sausage were studied. After the essential oil composition was fixed, the effect of complex essential oil on the amount of the microbe and fat oxidant in different store time were also been studied The results shown the sausage had better sense quality at the essential oil composition of Vginger∶Vgarlic∶Vaniseed∶Vzanthoxylum =3∶1∶1∶2. After adding complex essential oil, the microbe increasing could be inhibited, fat oxidant could be preserved, and shelf-life of sausage could be prolonged.
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2008, Vol. 22 
