Abstract:Food rots mainly refers to the role of microorganisms mainly resulting decline food quality or lose food value. In recent years, the world of agricultural and sideline products, aquatic products, vegetables and other food spoilage caused by the enormous economic losses. How to prevent food spoilage has attracted people's attention, food preservatives in the study are also being perfected. Natural preservative has antimicrobial strongly, safe and non-toxic, water-soluble, and good thermal stability, the role of the advantages of scope. Therefore, in recent years, natural preservatives in the research and development of the food industry has become a hot spot. Nisin and Natamycin are two kind of new foods preservatives, in overseas has widely used as food preservatives, but still was the start stage in the domestic application. In order to understand the organic presevatives in meat product application. We take the sausage as the experiment,put the nisin and natamycin in it. Through raises under 37 ℃ constant temperatures constant humidity condition, decides the seasonal cropping microorganism examination and the observation product luster, the smell and the structure situation. grasps the essential method of the microorganism examination . Through bacteriostasis effect research, obtains nisin in the meat product and the natamycin best allocated proportion plan. Experimental result demonstration: Is using 0.3g/L nisin solution soaks the sausage casing produces sausage shelf life may be longer 2 times above than the ordinary sausage. To the sausage which bulk sells is especially effective. From aspect synthesis consideration ,the bacteriostasis effe of nisin and natamycin and the product costs, the best bacteriostasis effect is use 0.3g/L nisin solution soaks the sausage casing, and at the same time uses 2 --4mg/L natamycin
