Process and quality analysis of poultry fermented jujube sausages

The fermented jujube sausage was prepared by selecting breast meat of goose,chicken and duck,back fat of pig. The strains of Lactobacillus plantarum,Staphylococcus xylosus and Pediococcus pentosaceus were chosen as starter with the ratio 1 ∶ 1 ∶ 1. The effects of fermentation conditions,starter inoculated quantity,fermentation time,fermentation temperature and the ratio of duck to chicken were investigated by single factor and L9( 3~4) orthogonal tests.Based on additive amount of 40% goose breast meat and 10% back fat of pig,the optimal parameters showed as follows: the inoculated quantity of starter was 10~7 cfu / g,fermentation time was 20 h,fermentation temperature was 20 ℃,and the ratio of breast meat of chicken to duck was 2∶ 1( the additive amount was 50%).During ripening,moisture content was from 66.03% down to 24.76%,content of non- protein nitrogen( NPN) was from 0.13% up to 0.35% and free amino acids( FAA) were from 842.00 mg /kg up to 1878.33 mg /kg.In conclusion,the poultry fermented jujube sausage with good quality and flavor was developed and shortened the ripening time.