Key Physico-chemical Parameters for the Quality of Fermented Pork Sausage
HE Fan;WANG Zhen-yu;ZHANG De-quan;GE Chang-rong;LIAO Guo-zhou
1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China;
2. Key Laboratory of Agro-Product Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology,
Chinese Academy of Agricultural Sciences, Beijing 100193, China
Abstract：Fermented pork sausage was made in our laboratory and stored at different temperatures to examine physicochemical
changes during the storage period. By comparison with those observed for commercial samples, physicochemical
parameters with a limit range were selected to reflect the quality characteristics of fermented pork sausage.
The results showed that pH, aw, proteolysis index and thiobarbituric acid reactive substances (TBARS) were key
physico-chemical parameters for the quality of dry fermented sausage, with optimal values being lower than 5.3, lower
than 0.90, 15% to 24%, and lower than 4.62 mg/kg, respectively. These parameters changed significantly at all storage
temperature tested (4, 25 ℃ and 37 ℃).
2013, Vol. 27 
