Effect of Lipid Oxidation on Chinese Sausage Quality during Processing and Storage

Abstract

Abstract: During processing and storage of meat products, lipid oxidation plays an important role in the formation of flavor. However, overoxidation of lipid without proper control has a significant negative impact on meat product quality and safety. In order to estimate the relation between lipid oxidation and sausage quality, three batches of sausages were treated under different conditions of packaging, storage temperature, light exposure and antioxidant treatment. Lipid oxidation was measured by determination of acid value, peroxide value and TBARS. It was found that lipid oxidation in sausages with different treatments was different. The fatty acid composition of phospholipid and free fatty acid changed significantly during processing and storage of Chinese sausages and this change was correlated well with lipid oxidation.

Key words: Chinese sausage, storage condition, lipid oxidation, quality characteristics

CLC Number:

中图分类号：A

References

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