Abstract:

In this study, Saprophytic staphylococcus was employed for the manufacture of traditional fermented duck sausages. Changes in pH, water activity (Aw) and free amino acids (FAA) and development of characteristic flavor of the final products were investigated by single-factor and orthogonal array experiments. The technique used to analyze kind and amount of volatile compounds in Saprophytic staphylococcus fermented duck sausages was solid-phase microwextraction/gas chromatography coupled to mass spectrometry (SPME/GC-MS). The results showed that none of the following factors: fermentation time and sugar or salt amounts had obvious effect on the water activity and pH of fermented duck sausages. Fermented duck sausages with the highest free amino acid content and good flavor and preservation suitability were obtained after 9 days of fermentation with 2% sugar addition and 2.5% salt addition.

Key words: Saprophytic staphylococcus, fermented duck sausages, orthogonal array experiment