Abstract: In this paper, duck legs were selected as raw material, and Lactobacillus plantarum and Saccharomyces cerevisiae were used as starters to develop fermented duck leg products to determine their physical and chemical indexes, and to study the characteristics of their storage properties, so as to provide theoretical basis for the innovative research of fermentation products. The results showed that the optimum conditions were 2 % of the inoculation amount, the ratio of Lactobacillus plantarum: Saccharomyces cerevisiae was 1:2, the fermentation time was 24 h, and the fermentation temperature was 30 °C. The pH, Escherichia coli, nitrite, histamine and peroxide value of the fermented product produced under this process are all within the requirements of national standards. With the increase of storage time, the sensory score of fermented duck legs gradually decreased, and the thiobarbituric acid value and volatile base nitrogen gradually increased, but the range of the group without inoculation were larger than the group with inoculation. The total number of colonies and the content of nitrite in the group with inoculation increased from 0 to 30 d, decreased from 30 to 50 d, and the group without inoculation continued to increase. The biogenic amines in the group with inoculation showed an upward trend in the early stage of storage. The tryptamine, cadaverine, tyramine and spermidine decreased after 30 days. The phenylethylamine, putrescine and spermine decreased after 40 days, but the total content of the group without inoculation gradually increased. In summary, the addition of mixed starter can improve the taste of the product. With the prolongation of storage period, the inoculation treatment can significantly inhibit the deterioration of the sensory sense of the product, fat oxidation and the production of undesirable biogenic amines.

Key words: Mixed fermentation, fermented duck leg, process optimization, storage characteristics