Study On Volatile Flavor Compounds In Fermentation Duck Sausage

Fermented meat product is one of the most traditional method for processing and storage.It was famous for its rich nutrition,special flavor and long storage life.Duck products have the value of containing high protein, low fat, low cholesterol.Selecting raw duck for the processing of fermentation can extend the storage period and also improve the flavor.In this paper, L. acidophilus and P. pentosaces were used as starter cultures for the manufacture of fermentation duck sausage.Extraction conditions of volatiles were researched by using the method of solid phase micro-extraction (SPME) and Gas chromatography-Mass spectrometry (GC-MS). The key volatile flavor compounds in fermentation duck sausages were found by contrasting and analysing all volatile compounds in different processed duck products.The amount of starter cultures, fermentation temperature and fermentation time had important effects for the overall flavor in fermentation duck sausages.The fermentation technology was optimized with sensory evaluation and instrumental analysis.The main contents and results are as follows:(1) The results showed that using 75μmCAR/PDMS as SPME fiber, extracting in 60 ℃ for 60min,adding amount of 3g sample and desorbing 2min were the optimum extraction conditions.(2) The nine key volatile compounds in fermentation duck sausages were nonanal, heptanal, (Z)-2-heptene aldehyde,octanal, (E)-2-octene aldehyde,3-methyl-n-butyl aldehyde, (E, E)-2,4-nonyl diene aldehydes, (E, E)-2,4-sebacic define aldehyde and 2-Pentylfuran.(3) Fermentation conditions had important effects for the overall flavor in fermentation duck sausages.The total content of nine key volatile compounds can keep in a high level when adding 107CFU/g starter cultures, or keeping fermentation temperature for 30 ℃, or extending fermentation time for 36h.The appropriate fermentation conditions can affect the volatile compounds for the value of the overall flavor in sausages.(4) The optimal processing of fermentation duck sausages were analyzed by a single factor and response surface methodology(RSM) with sensory evaluation instrumental analysis Results indicated that when sugar and salt were fixed at 2.5% and 3.0%, adding 106 CFU/g starter culture, proceesing and fermenting in 27℃ for 54h resulted in fermentation duck sausages with better overall flavor.