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| Optimal Processing and Volatile Flavor Compounds of Fermented Duck Sausage |
| SHI Jiangtao, WANG Wu*, DENG Shishi, WEI Ling |
| College of Biological and Food Engineering, Hefei University of Technology, Hefei 230009, China |
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Abstract The process optimization using combination of single factor method and response surface methodology (RSM) for the production of fermented duck sausage from duck leg meat using a 1:1 mixture of L. plantarum and P. pentosaces as starter culture was conducted in this study. The response was sensory evaluation score. Volatile compounds in fermented sausage were determined by solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). Results indicated that the optimal processing parameters of fermented duck sausage were 106 CFU/g starter culture, 54 h of fermentation time, and 27 ℃ of fermentation temperature. Totally 37 volatile flavor compounds including aldehydes, alcohols, hydrocarbons, acids, esters and nitrogenous compounds were identified in fermented duck sausage.
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