Comparative Studies on the Product properties and Hurdle Effect of Fermented Sausages
Western-style fermented sausage belongs to easily stable foods,which can been classified into three types.The stability and safety of fermented dried sausage and semi-dried sausage mainly based on aw hurdle,pH,c.f.and t.effect subsidiary with each other.In quickly fermented sausage pH hurdle can conduct a decisive action with aw ,c.f.and other factors for the product stability and whole quantity.According to the analytical result of product Properties,the product type of fermented sausage which would been developed in China,was proposed in this paper.