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THE RESEARCH OF FAT OXIDATION OF FERMENTED SAUSAGE BY LACTOBACILLUS BREVIS

Ping Liu

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Abstract

Fermented sausage was produced by Lactobacillus brevis and vegetable juice medium without nitrite and any preservatives, the flavor, POV and pH value was determined and the product with good physical-chemical and tasting standard was got. The POV value indicates that the degree of fat oxidation of fermented sausage by Lactobacillus brevis is clearly lower than by natural fermentation, this accords with the characteristic of Chinese style sausage and demand of green and healthy of food.

About this research paper

What this paper is about

Fermented sausage was produced by Lactobacillus brevis and vegetable juice medium without nitrite and any preservatives, the flavor, POV and pH value was determined and the product with good physical-chemical and tasting standard was got. The POV value indicates that the degree of fat oxidation of fermented sausage by Lactobacillus brevis is clearly lower than by natural fermentation, this accords with the characteristic of Chinese style sausage and demand of green and healthy of food.

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Available abstract

Fermented sausage was produced by Lactobacillus brevis and vegetable juice medium without nitrite and any preservatives, the flavor, POV and pH value was determined and the product with good physical-chemical and tasting standard was got. The POV value indicates that the degree of fat oxidation of fermented sausage by Lactobacillus brevis is clearly lower than by natural fermentation, this accords with the characteristic of Chinese style sausage and demand of green and healthy of food.

Key concepts: Lactobacillus brevis, Food science, Wine tasting, Fermentation, Flavor, Nitrite, Chemistry, Preservative

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