| TITLE | 第1-4页 |
| DECLARATION & CERTIFICATION | 第4-5页 |
| TABLE OF CONTENTS | 第5-9页 |
| LIST OF TABLES | 第9-10页 |
| LIST OF FIGURES | 第10-12页 |
| ABBREVIATION | 第12-13页 |
| DEDICATION | 第13-14页 |
| ACKNOWLEDGEMENTS | 第14-15页 |
| ABSTRACT | 第15-17页 |
| ABSTRACT (Chinese) | 第17-19页 |
| 1. CHAPTER-ONE: INTRODUCTION AND LITERATURE REVIEW | 第19-33页 |
| ·INTRODUCTION | 第19页 |
| ·LITERATURE REVIEW | 第19-31页 |
| ·Pork Production and Consumption | 第19-20页 |
| ·Historical Background of Fermented Meat | 第20页 |
| ·Dry Fermented Sausages | 第20-21页 |
| ·Utilization of Microbes in Meat Fermentation | 第21-23页 |
| ·Production of Dry Fermented Sausage | 第23-24页 |
| ·Biochemical Changes in Dry Fermented Sausages | 第24-26页 |
| ·Flavor Compounds in Dry Fermented Sausages | 第26页 |
| ·Sensory Attributes | 第26-27页 |
| ·Food Safety Issue in Dry Fermented Sausages | 第27-29页 |
| ·Quality Control Aspects | 第29-31页 |
| ·Sodium Lactate Treatment in Fermented Meat Products | 第31页 |
| ·CURRENT PROBLEMS | 第31-32页 |
| ·OBJECTIVES OF RESEARCH | 第32-33页 |
| ·Main Objective | 第32页 |
| ·Specific Research Works | 第32-33页 |
| 2. CHAPTER TWO: PRODUCTION AND QUALITY CHARACTERIZATION OF DRY FERMENTED CHINESE-STYLE SAUSAGES INOCULATED WITH PURE STARTER CULTURES | 第33-61页 |
| ·INTRODUCTION | 第33页 |
| ·METHODS AND MATERIALS | 第33-41页 |
| ·Bacterial Culture Collection, Maintenance and Preparation of Inoculums | 第33-34页 |
| ·Raw Materials | 第34页 |
| ·Production of Sausages | 第34-35页 |
| ·Sampling | 第35页 |
| ·Proximate Chemical Analysis | 第35-37页 |
| ·Physiscal Analysis | 第37页 |
| ·Chemical Analysis | 第37-39页 |
| ·Biochemical Analysis | 第39-41页 |
| ·Microbiological Analyses | 第41页 |
| ·Sensory Evaluation | 第41页 |
| ·Statistical Analyses | 第41页 |
| ·RESULTS AND DISCUSSIONS | 第41-60页 |
| ·Raw Material Analysis | 第41-42页 |
| ·Quality Characterization of Dry Fermented Chinese-Style Sausages Inoculated with Pure Starter Cultures | 第42-60页 |
| ·CONCLUSIONS | 第60页 |
| ·RECOMMENDATIONS | 第60-61页 |
| 3. CHAPTER-THREE: USE OF MIXED STARTER CULTURES IN DRY FERMENTED CHINESE-STYLE SAUSAGES AND QUALITY CHARACTERIZATION | 第61-72页 |
| ·INTRODUCTION | 第61页 |
| ·MATERIALS AND METHODS | 第61-62页 |
| ·Preparation of Inoculums | 第61页 |
| ·Preparation of Sausages | 第61页 |
| ·Proximate Chemical Analysis | 第61页 |
| ·Physical Analysis | 第61页 |
| ·Chemical Analysis | 第61-62页 |
| ·Biochemical Analysis | 第62页 |
| ·Microbiological Analyses | 第62页 |
| ·Sensory Evaluation | 第62页 |
| ·Statistical Analysis | 第62页 |
| ·RESULTS AND DISCUSSIONS | 第62-71页 |
| ·Physicochemical Analysis | 第62-67页 |
| ·Changes in Biochemical Parameters | 第67-68页 |
| ·Effects on Microbiological Changes during Ripening of Sausages | 第68-70页 |
| ·Sensory Evaluation | 第70-71页 |
| ·CONCLUSIONS | 第71页 |
| ·RECOMMENDATIONS | 第71-72页 |
| 4. CHAPTER-FOUR: STUDY ON THE EFFECTS OF STORAGE (4-5℃) ON THE QUALITY CHARACTERISTICS OF DRY FERMENTED CHINESE-STYLE SAUSAGES | 第72-79页 |
| ·INTRODUCTION | 第72页 |
| ·METHODS AND MATERIALS | 第72-73页 |
| ·Sausages Manufacture and Sample Preparation | 第72页 |
| ·Physicochemical Analyses | 第72页 |
| ·Microbiological Analyses | 第72页 |
| ·Sensory Evaluation | 第72-73页 |
| ·Statistical Analyses | 第73页 |
| ·RESULTS AND DISCUSSIONS | 第73-78页 |
| ·Changes in Moisture Content of Products | 第73页 |
| ·Changes in pH | 第73-74页 |
| ·Changes in Lipid Oxidation | 第74-75页 |
| ·Changes in TVBN Values | 第75页 |
| ·Changes in Hunter Color Values | 第75-76页 |
| ·Effects on Microbial Ecology | 第76-77页 |
| ·Sensory Evaluation | 第77-78页 |
| ·CONCLUSIONS | 第78页 |
| ·RECOMMENDATIONS | 第78-79页 |
| 5. HAPTER-FIVE: EFFECTS OF CHEMICAL TREATMENT (SODIUM LACTATE) IN PROCESSING OF DRY FERMENTED CHINESE-STYLE SAUSAGES INODULATED WITH LAB | 第79-91页 |
| ·INTRODUCTION | 第79页 |
| ·METHODS AND MATERIALS | 第79-80页 |
| ·Materials | 第79页 |
| ·Preparation of Inoculums and Sausages | 第79页 |
| ·Sampling | 第79页 |
| ·Physicochemical Analysis | 第79页 |
| ·Microbial Analysis | 第79页 |
| ·Sensory Analysis | 第79-80页 |
| ·Statistical Analysis | 第80页 |
| ·RESULTS AND DISCUSSIONS | 第80-89页 |
| ·Effects of Sodium Lactate on Physicochemical Parameters | 第80-86页 |
| ·Microbiological Analyses | 第86-88页 |
| ·Sensory Evaluation | 第88-89页 |
| ·CONCLUSIONS | 第89-90页 |
| ·RECOMMENDATIONS | 第90-91页 |
| GENERAL CONCLUSIONS AND RECOMMENDATIONS | 第91-93页 |
| GENERAL CONCLUSIONS | 第91-92页 |
| GENERAL RECOMMENDATIONS | 第92-93页 |
| REFERENCES | 第93-100页 |
| APPENDIX-I | 第100-102页 |
| APPENDIX-II | 第102-103页 |
| APPENDIX-III | 第103-105页 |
| PAPERS PUBLISHED DURING POST GRADUATE STUDY (2002-2005) | 第105页 |
