Optimal Processing and Volatile Flavor Compounds of Fermented Duck Sausage

The process optimization using combination of single factor method and response surface methodology(RSM) for the production of fermented duck sausage from duck leg meat using a 1:1 mixture of L. plantarum and P. pentosaces as starter culture was conducted in this study. The response was sensory evaluation score. Volatile compounds in fermented sausage were determined by solid-phase microextraction(SPME) and gas chromatography-mass spectrometry(GC-MS). Results indicated that the optimal processing parameters of fermented duck sausage were 106 CFU/g starter culture, 54 h of fermentation time, and 27 ℃ of fermentation temperature. Totally 37 volatile flavor compounds including aldehydes, alcohols, hydrocarbons, acids, esters and nitrogenous compounds were identified in fermented duck sausage.