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1、萬方數(shù)據(jù)ABSTRACTSTUDYONTHEPRoCESSINGCRAFTANDFLAVoRoFREDYEASTRICEFERMENTEDSAUSAGESFermentedsausagesareverypopularamongconsumersbecauseofitsnutritional，easilydigestiblenatureaswellasthelongshelflifeandedibleconvenience．Traditionally,thiskindofmeatproductsisregardassafefoodwithlowerpHandwat
2、eractivity(Aw)．However,thereexistsafetyrisksinfermentedsausages．Whatpeoplefocusonmostatpresentisthetraditionalcolorantcommonlyusedinthemince---nitrite，whichCantransfersintocarcinogenicnitrosaminesthroughnitrosoreactions．Inspiteofthepotentialhazardofnitrosamines，nitritehasmanykeyeffec
3、tsonqualitiesoffermentedsausagesincludingcolor,texture，andtypicalcuringflavorandSOon．Redyeastriceisthedarkredricefermentedwithmonascus．Itisakindofnaturaledibleredpigmentandpreservativeagent．Ontheotherhand，intensifiedhigh-temperatureair-dryingprocedurecanpromotelipidoxidation，degradat
4、ionofproteinsandtheaccumulationofvolatilecompounds．Theobjectofthisarticleistryingtoproducethefermentedsausageswithredyeastriceandintensifiedhigh—temperatureair-dryingprocedureSOthatwecanreplacenitriteinthesausages．Ingeneral，wediscussedthefeasibilityofthisnewmethodthroughthefollowingl
5、evels：1．Optimizationofintensifiedhigh—temperatureair-dyingripeningprocedureofredyeastricefermentedsausagesbyresponsesurfacemethodology．Threekeyfactors(intensifiedhightemperature，addeddoseofredyeastriceandintensifiedhigh—temperatureair-dyingtime)affectingtheripeningprocedureofredyeast
6、ricefermentedsausageswereoptimizedthroughtheresponsesurfacemethodologywithfreeaminoacids(∑FAA)andsensoryevaluationastheresponseindicators．Theresultsshowedthatintensifiedhightemperatureandtheaddeddoseofredyeastricehadthesignificantinteractioninfluence(p<0．05)ontheEFAA．Intensifiedhigh—
7、temperatureair-dryingtimeandtheaddeddoseofredyeastricehadalsothesignificantinteractioninfluence(p<0．05)III萬方數(shù)據(jù)紅曲米發(fā)酵香腸加工工藝及風(fēng)味品質(zhì)研究onthe∑FAA．Undertheconditionofsensoryevaluationwashigherthan5。theoptimumlevelsofthethreefactorsweredeterminedtobeintensifiedhightemperature30。C，theaddeddoseo
8、fredyeastric
