Optimization of Fermentation Process of Fermented Air-Dried Goose

doi:10.7506/spkx1002-6630-201123051

Abstract

Abstract: Inoculated fermentation, curing and air drying involved in the processing of fermented air-dried goose from whole goose carcass were optimized by one-factor-at-a-time and orthogonal array design method. The optimal fermentation conditions were determined as follows: fermentation for 36 h at 25 ℃ with an inoculum size of 1.5 × 107 CFU/g. The optimized product showed a pH of 5.23 and a shear force of 13.68 N. The sensory scores for its color, taste and smell, swallowing, chewiness and overall acceptability were 5.3, 5.9, 5.7, 5.9 and 5.9, respectively, Therefore, a high consumer acceptance was achieved.

Key words: fermentation, goose meat, preparation process

CLC Number:

TS251

CHENHong-sheng，ZHANGLi-ping，CHENXu-sheng，YUChang-qing. Optimization of Fermentation Process of Fermented Air-Dried Goose[J]. FOOD SCIENCE, 2011, 32(23): 256-259.

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Optimization of Fermentation Process of Fermented Air-Dried Goose

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