Optimization of Processing Conditions for the Probiotics Fermented Yak Blood Sausage

This study were to make probiotics fermented yak blood sausage with yak blood,optimize the blood addition,fermentation temperature,fermentation time and inoculation amount of starter in the production of fermented yak blood sausage and to explore the effects of yak blood addition and fermentation on the quality of the sausage. Through single factor and orthogonal test,the optimal technological parameters for fermentation of yak blood sausage were adding 20% blood,inoculating 1.5% of starters,and fermented 16 h at 25 ℃. Under these conditions,the pH value of fermented yak blood sausage was 5.10,the cooking loss rate was 6.76%,and the sensory score was 89.87,which had good quality with moderate texture,good taste,color,and rich and pure aroma while without bloody smell.