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| Optimization of Processing Technology for Fermented Goose Sausage |
| LI Li-na;YU Chang-qing;HAN Yu-xi;WANG Dan-feng |
| 1. Agri-food Processing and Engineering Technology Research Center of Heilongjiang Province, Daqing 163319, China；
2. Agricultural Product Quality Supervision and Testing Centre (Daqing), Ministry of Agriculture, Daqing 163319, China |
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Abstract Objective: To develop the best processing technology for fermented goose sausage. Methods: A proper fermentation
starter was chosen for the processing of fermented goose sausage. Processing parameters were optimized by orthogonal array
design. Results: A mixture of Lactobacillus plantarum and Saccharomyces cerevisiae cell suspensions was determined as the best
fermentation starter with a volume ratio of 2:3. The optimal conditions for the production of goose meat sausage were
fermentation at 33 ℃ for 36 h with an inoculum quantity of 2.0%. Conclusion: The optimized processing technology is stable
and feasible.
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2011, Vol. 25 
