Fermentation process optimizing and oxidation resistance of fermented duck sausage

In this study, Lactobacillus and Staphylococcus xylosus were used as starter cultures to optimize fermentation process conditions of fermented duck sausage,by a single factor and orthogonal tests combining the hardness, springiness, cohesiveness, gumminess, chewiness of sausage to determine the optimum fermentation process. The results showed that : The best quantity of β- cricoid dextrin was 0. 8 %, best fermentation temperature was 25 ℃, best quantity of soybean meal was 2 %. In this condition, the sensory evaluation of the product was 88.00 point,POV value was(0.0969 ±0.0075)g/100 g,TBA value was(0.1073 ±0.0053)mg/1000 g,FRAP value was(0.2621 ±0.0017)mmol/L. The DPPH radical scavenging rate of the sausage was 97.16%±0.15%. The antioxidant effect of sausage was good.