Physico-chemical property of muslim fermented sausage

Physico-chemical and microbial indexes were studied during the maturing and storage processing of fermented sausage.The results showed that after fermentation,pH value and water activity decreased sharply;the water content decrease was not significant(p0.05);total bacterial count changed very significantly.During the fermented process,the aspartic acid,cystine,tyrosine and proline increased obviously in the trial.The main fatty acid in muslim fermented sausage were hexadecanoic acid,stearic acid,oleic acid,linoleic acid and eicosenoic acid.The contents of unsaturated fatty acids increased by 2%.