Research on Processing Technology of Fermented Goose Sausage

doi:10.3969/j.issn.1673-1689.2014.08.014

Home > Archive>Volume 33, Issue 8, 2014 >877-883. DOI:10.3969/j.issn.1673-1689.2014.08.014

Research on Processing Technology of Fermented Goose Sausage
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                        10.3969/j.issn.1673-1689.2014.08.014
                    
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Abstract:

Selecting fresh goose as the main raw material, single factor experiments was conducted under six different factors such as the proportion of goose and fat, the proportion of sucrose and glucose, quantity of starter, fermented temperature, fermented time, and quantity of tenderness. Based on the results, orthogonal test of L9(34) was carried out , and the best technological conditions with perfect flavor and sour taste were as follows: the proportion of sucrose and glucose was 2∶3, quantity of starter was 3.0%, fermented time was 20 h, fermented temperature was 36 ℃, quantity of tenderness was 0.006%.

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WANG Zhiwei, XU Caiyun, LI Xianbao. Research on Processing Technology of Fermented Goose Sausage[J]. Journal of Food Science and Biotechnology,2014,33(8):877-883.

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Online: October 19,2014
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