Optimization Research into Addition Method and Proportion Formula of Rabbit Meat Sausages Fermentation Agent

• 作者: DONG Jie JIANG Yunsheng LIU Yufeng ZHANG Wenjuan ZHANG Wujin
• 来源期刊: 中国食品科学：英文版
• 学科: 工学
• 关键词: 添加比例 兔肉香肠 发酵剂 LACTOBACILLUS 加入方式 单因素实验 优化 公式
• 年，卷（期）: 2012,（3）
• 页码范围: 20-22
• 页数: 3页
• 分类号: TS262.5

摘要

[Objective] Sausage making using fermentation agents including Staphylococcus xylosus(C18), Lactobacillus plantarum(L26), and Debaryomyces Hansenula(Y163). [Method] With adoption of preliminary experiments and single factor experiment, we measured production pH, and in combination with sensory analysis, we managed to evaluate the fermentation agents, addition method, and addition proportion formula. [Conclusion] At total inoculation of 1×107 cfu/g, and with processing method of simultaneous addition, the optimal addition proportion is L:C:Y =1:2:1.