Optimizating the Technology of Fermented Sausage and the Predict & Forecast of Microorganism
Wang Ling-jian;Li Su-juan;Li Kai-xiong
1.The center of technology,Group of Shuanghui,Luohe 462002,Henan province,PR China; 2.College of food,Shihezi University,Shihezi 832003,Xinjiang province,PR China
Abstract：Effect of environment factors,such as salt concentration,water activity,temperature and time of fermentation,sugar concentration on total bacteria count,lactic acid bacteria and micrococcus was studied with response surface experiment design of SAS software.Scientific mathematical models were founded.Optimization the process conditions of traditional fermented sausage,it can be found that the best technology was salt concentration 5%,Aw 0.95,fermentation temperature 14℃,fermentation time 20d,sugar concentration 2%.The sensory evaluation between the optimum conditions to produce fermented sausage products and the traditional process for the production of sausage products,new technology products fermented for 20 days compared with the traditional process of fermentation products with 30 days, the result represented the sensory evaluation was no significant difference,the new technology was feasible.Applied the mathematical model to predict the number of microorganism during fermentation, the result was credible.It gave some information to regulate fermentation,provided safetyof fermented sausage products and shortened production cycle,and also was an important elements of prediction microbiology.
王令建；李素娟；李开雄. 发酵香肠的工艺优化及微生物的预测预报[J]. 肉类研究, 2008, 22(5): 47-51.
Wang Ling-jian;Li Su-juan;Li Kai-xiong. Optimizating the Technology of Fermented Sausage and the Predict & Forecast of Microorganism. Meat Research, 2008, 22(5): 47-51.
2008, Vol. 22 
