鹅肉猪肉发酵香肠的研制

摘要

The fermented sausage was made from goose meat and pork. The optimal formula was de- termined by the comprehensive evaluation of response surface methodology experiment ing. And the product quality met the requirement of quality - inspect standard. sensory assess-%以鹅肉和猪肉为主要原料制作发酵香肠，采用响应面分析试验和产品感官品质评定的方法，确定了鹅肉猪肉发酵香肠的最佳配方，得到的鹅肉猪肉发酵香肠质量完全符合理化卫生检测的要求。