Effect of Composite Biological Preservative on the Quality of Nemipterus virgatus Sausages

In order to evaluate the preservation effect of composite biological preservative on the quality of Nemipterus virgatus sausages, the Nemipterus virgatus sausages from the control group, 0.09% chitosan+0.07% citric acid+0.025% ε-polylysine+0.009% bamboo vinegar group and 0.1% potassium sorbate group were stored at 4℃. The total colony number, pH, whiteness, water holding capacity and texture were measured during storage. The results demonstrated that the total colony number, pH and texture increased generally, whiteness increased and then decreased, water holding capacity decreased with the extension of storage time at 4℃.The total colony number and pH in the compound group were significantly (p<0.05) lower than those in the control group, and the whiteness was significantly (p<0.05) higher than that in the control group.