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| Process Optimization for Fermented Mutton Sausage Using Response Surface Analysis |
| LI Jingwen, LI Qiutong, MU Yingchun, SU Wei* |
| School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China |
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Abstract In this study, we aimed to the optimum processing parameters for fermented mutton sausage made from goat meat using a mixed starter culture of Pediococcus acidilactici (PA) and Rhizopus oryzae (RO). The effect of PA/RO ratio, inoculum size, fermentation temperature and time on the pH value, color and sensory evaluation of sausage was investigated by one-factor-at-a-time method. Subsequently, PA/RO ratio, inoculum size, fermentation temperature were optimized using response surface methodology with a three-factor, three-level Box-Behnken design (BBD). The response variable was sensory score. A fermentation time of 16 h, temperature of 32 ℃, a PA/RO ratio of 1:1 and an inoculum size of 2.2% were found to be the optimum processing conditions to obtain a higher sensory score of 6.34, agreeing with the model predicted value. The sausage prepared using the optimized conditions had moderate acidity (pH 5.2–5.3) and showed no significant difference in color difference as well as improved sensory quality and reduced mutton smell compared with the uninoculated and fermented sausage.
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| [1] |
. [J]. Meat Research, 1997, 11(1): 19-22. |
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2017, Vol. 31 
