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SHI Shi- min, TANG Ming, LIU Hai- ying. Process optimization and effects of different fats on quality of fermented sausage with mutton[J]. Science and Technology of Food Industry, 2016, (05): 72-78. doi: 10.13386/j.issn1002-0306.2016.05.006
Citation: SHI Shi- min, TANG Ming, LIU Hai- ying. Process optimization and effects of different fats on quality of fermented sausage with mutton[J]. Science and Technology of Food Industry, 2016, (05): 72-78. doi: 10.13386/j.issn1002-0306.2016.05.006

Process optimization and effects of different fats on quality of fermented sausage with mutton

doi: 10.13386/j.issn1002-0306.2016.05.006
  • Received Date: 2015-06-08
  • Basic characters and sensory of mutton fermented sausages with different fats were analyzed in this paper.The optimal process of mutton fermented sausage were obtained as follows: inoculation 0.02%,relative humidity 95%,fermentation at 26 ℃ for 20 h. On the basis of process optimization,different fats,such as pig fat,mutton fat and tallow were added into fermented sausages.The results showed that there were some differences in appearance and flavor among the three fermented sausages,and there was no significant differences of color,and taste between mutton fermented sausage with pig fat and mutton fat. However,the hardness of fermented sausage with tallow was the highest in those three samples. Kinds of fats had.The a huge impact on the odour of mutton fermented sausage.The mutton odour of fermented sausage with mutton fat was most the strongest of those three samples,and the fermented sausage with pig fat indicated the weakest mutton odour.Considering the above results,tallow and pig fat can be used as substitutions of mutton fat.
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