2008•Science and Technology of Food IndustryRequires access
Research on processing technology and changes of physicochemical properties of fermented sausage
Jian Di
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Abstract
The processing technology and changes of physicochemical properties of fermented sausage were researched.Employing orthogonal experiment design,the optimal formula were that the ratio of Lactobacillus bulgaricus and Streptococcus thermophilus 1∶1,sugar 8% and salt 2.5%.The optimal technology was that starter cultures 1.5%,fermented temperature 42℃ and fermented time 12h.The changes of pH and color parameters of fermented sausage during fermentation and maturation initial stages were also studied.