The response surface methodology was used to obtain a natural composite preservative formulation that could be conducive to the preservation of chilled fresh donkey meat. Ginger ethanol extract, eugenol ethanol extract and Nisin Z were used as antimicrobial agents. The single factor experiments were also conducted. Response surface methodology was used to investigate the effects of three natural antimicrobial agents on TVB-N and sensory score, and to optimize the formula. The results showed that the effects of ginger ethanol extract, eugenol ethanol extract and Nisin Z on TVB-N and sensory score were significant (p<0.05). There was synergistic effect between ginger ethanoll extract, eugenol ethanol extract and Nisin Z. The composite preservative formula is: Ginger ethanol extract 41.07 mg/mL, eugenol ethanol extract 5.39 mg/mL and Nisin Z 56.28 mg/mL, vacuum storage at 4 ℃ for 15 days, the value of TVB-N is 9.48 mg/100 g, sensory evalution 87.44. The results showed that the compound natural preservatives had better preservative effect on cold donkey meat, and had little effect on sensory quality of cold donkey meat.
