摘要：本文首先在单因素试验的基础上，采用Box-Behnken试验对发酵鸭肉香肠制作工艺进行了优化；然后研究几种天然提取物对其抗氧化活性，最后制定了产品质量标准。实验结果表明：发酵鸭肉香肠的最佳工艺条件为菌种配比为2:1，接种量为5mL/kg，发酵温度为35℃，发酵时间为20.3h，烘烤温度为76℃，烘烤时间为5.4h；在此条件下，感官得分为86.3、水分含量为29.02%、TBA值为2.8mg/kg、酸度为1.83%；几种天然提取物添加量与抗氧化作用有一定的量效关系。
关键词：发酵；鸭肉；香肠；抗氧化活性
Abstract：First of all, on the basis of single factor experiment, using the Box-Behnken test to fermented duck sausage production process was optimized in the paper, and then the antioxidantive activity of ginkgo biloba and grape seed extract and tea polyphenols on duck sausage were studied. At last, the product quality standard was formulated. Experimental results indicated that the best processing conditions of fermented duck sausage were ratio of fermentation strains 2:1, inoculation amount 5mL/kg, fermentation temperature 35℃, fermentation time 20h, baking temperature 75℃ and baking time 5h. Under the optimum conditions, experimental verification for sensory score 86.3, moisture content 29.02%, TBA 2.8mg/kg, acidity 1.83%. There was a certain dose-effect relationship between antioxidation of duck sausage and the amount of several kinds of natural extracts.
Key words: Fermentation; Duck meat; Sausage; Antioxidant activity
