Optimization of Processing Technology for Fermented Goose Sausage

Objective: To develop the best processing technology for fermented goose sausage.Methods: A proper fermentation starter was chosen for the processing of fermented goose sausage.Processing parameters were optimized by orthogonal array design.Results: A mixture of Lactobacillus plantarum and Saccharomyces cerevisiae cell suspensions was determined as the best fermentation starter with a volume ratio of 2:3.The optimal conditions for the production of goose meat sausage were fermentation at 33 ℃ for 36 h with an inoculum quantity of 2.0%.Conclusion: The optimized processing technology is stable and feasible.