摘要 : The physicochemical, microbiological and sensory qualities of chicken sausages fermented with <i>Pediococcus cerevisiae</i> were evaluated during room temperature storage (28+or-1 degrees C). A significant (P<0.05) decrease in moi... 展开 The physicochemical, microbiological and sensory qualities of chicken sausages fermented with <i>Pediococcus cerevisiae</i> were evaluated during room temperature storage (28+or-1 degrees C). A significant (P<0.05) decrease in moisture and pH and an increase in crude protein, ether extract, titrable acidity and thiobarbituric acid (TBA) values were observed on the 6th day of storage. Counts of total aerobes, lactic acid bacteria, anaerobes, yeasts and moulds increased significantly, whereas that of coliforms and staphylococci decreased during storage. Organoleptically, a significant (P<0.05) reduction in appearance, flavour, texture and overall acceptability scores was observed on the 6th day, but the panelists still liked the product. This indicated that the chicken sausages fermented with <i>P. cerevisiae</i> had a shelf life of 6 days at ambient (28+or-1 degrees C) temperature. 收起