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| Optimization of Main Ingredients for the Manufacture of Fermented Donkey Sausage |
| WANG Han1, ZHU Yingnan1, GAO Yuan2, ZHANG Zhisheng1,* |
| 1.College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; 2.Chengde Agricultural Products Processing Service Center, Chengde 067000, China |
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Abstract Starch, water and sucrose are the main ingredients of fermented donkey meat sausage. However, in the current process, there are no clear limits to the amount of these three ingredients, and they are all added in an appropriate amount. Under the existing processing conditions, a mixed starter culture of Lactobacillus casei and Pediococcus pentosaceus was used. The effect of adding different amounts of potato starch, water and sucrose on the hardness, springiness and water activity of fermented donkey meat sausage was investigated. The levels of these three variables were optimized using a three-level orthogonal array design. The results showed that the product prepared with 6% potato starch, 2% sucrose and 10% water had a jujube red-like color with a plump shape, dense structure and flat cross-section, and it had a rich fermented flavor and good eating quality and was highly accepted by sensory panelists.
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2019, Vol. 33 
