Abstract:In the paper, fermentation characteristics of Pediococcus acidilactici and Saccharomyces cerevisiae were studied to determine its suitability as fermentation agent, by using a single factor and orthogonal tests to determine the optimum fermentation process, and to sensory evaluation, MDA and Sensory standard as indicators of value. The optimum fermentation condition as followed: ferment temperature was 30℃, ferment time was 20h, the ratio of Pediococcus acidilactici and Saccharomyces cerevisiae was 1:2, inoculation quantity was 2×107cfu/g. In this conditions, MDA value of the product was 0.101mg%, the sensory evaluation was 96. In general, the quality of sausage met the standard requirements.
Keywords Goose Fermented sausage MDA