This research aimed to find a suitable preservative combination for western tenderloin sausages. One-factor-at-a-time experiments and experiments designed according to an L9(34) orthogonal array were conducted to determine the effect of nisin, sodium diacetate, preservative A and sodium lactate, added singly or in combination, on the total number of colonies. The effectiveness of four preservatives was in the decreasing order of nisin > preservative A > sodium lactate >sodium diacetate. The optimal combination that resulted in a significant reduction in the total number of colonies compared with the control group was nisin 0.02%, sodium diacetate 0.10%, preservative A 0.80%, and sodium lactate 3.00%. In addition, this preservative combination did not significantly change the pH, leading to a significant improvement in the color and overall acceptance and strongly inhibiting the growth of microorganisms causing spoilage in western tenderloin sausages.%研究适用于西式里脊火腿中的复配防腐剂.通过单因素和L9(34)正交试验测定乳酸链球菌素(nisin)、双乙酸钠、防腐剂A和乳酸钠对里脊火腿的抑菌效果.结果表明:4 种防腐保鲜剂对样品菌落总数影响的主次顺序为:乳酸链球菌素>防腐剂A>乳酸钠>双乙酸钠,最优水平组合为乳酸链球菌素0.02%、双乙酸钠0.10%、防腐剂A 0.80%、乳酸钠3.00%.低温贮藏实验中,添加最佳比例复配防腐保鲜剂的里脊火腿的菌落总数显著低于对照组,pH值无显著变化,色泽优于对照组,总接受度更高,并且对引起里脊火腿腐败的微生物生长有很好的抑制作用.
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