The wiener sausage using pork loin (M. longissimus dorsi) was prepared according to the processing at commercial plants, adjusting the cured meat to pH 6.0 at the end of seasoning, and adding AF-2 (antiseptic) in the concentration of 5 ppm. An experiment on the storage of wiener sausage at 10℃ was carried out for a period of 4 weeks, the behavior of AF-2 in the sausage during the storage, and the influence of the residues of drug on the volatile basic nitrogen (VBN), TBA value, and microflora in the product, were investigated in order to get fixed data on the effect of AF-2 as a preservative for the sausage.
The results obtained were as follows:
1. The residual concentration of AF-2 in the sausage were: 46.76% of the original amount, just after preparation; 27.20% after the storage for a week; and 20.20% after the storage for 4 weeks.
2. The effect of AF-2 as a preservative for the sausage during the storage for 4 weeks at 10℃ could be observed on the VBN, TBA value, and microflora in the product.