Change of the sensory index and relativity of dry fermented mutton sausages during ripening and storage

The dry fermented mutton sausages were manufactured with mutton and tail fat obtained from sheep fed in Inner Mongolia.Four groups of fermented sausages manufacture using the same technology were named control group(CO),starter culture group(SC),starter culture and black pepper group(SC+BP) and starter culture,black pepper and cumin group(SC+BP+C).The sensory index of dry fermented mutton sausages at the end of ripening(7th day),storage week 1(14th day),weeks 2(21st day) and weeks 4(35th day) were evaluated.In this study,the relativity of the color,flavor,texture,taste and the quality was evaluated by formula Y=0.08X1+0.147X2+0.222X3+0.836X4(R2=0.999) and the sensory weight were successively tastetextureflavor color,which indicated that taste played an important role.The colour score of the SC+BP and SC+BP+C was always lower than of the control(CO) after ripening and during storage due to adding black pepper.The sensory score of the SC was higher than the CO at the storage 2 weeks(21st day),and the smell of mutton of all sausages was obviously lower than of the CO during the storage,which showed that inoculation with the combination of the starter cultures and the spices improved the sensory quality of dry fermented mutton sausages.