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Correlation Analysis of Physicochemical Indexes with Lipid Oxidation Characteristics during the Manufacturing Process of Fermented Cantonese Sausages

HUANG Jinzhi1,2, YANG Rongling1, TANG Daobang1, LIU Xueming1,*   

  1. 1. State Key Laboratory Cultivation Base of Province Co-construction-Key Laboratory of Guangdong Agricultural Products Processing,
    Sericulture and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China;
    2. College of Bioscience and Bioengineering, Jiangxi Agricultural University, Nanchang 330045, China
  • Online:2015-08-25 Published:2015-08-17
  • Contact: LIU Xueming

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Abstract:

The acid value (AV) and peroxide value (POV), triobarbituric acid (TBA) value, carbonyl value, total acidity,
moisture content, free fatty acid and fat during the production process of fermented Cantonese sausages were determined and
their correlations were analyzed. The results showed that the AV, POV, TBA and carbonyl value increased as the production
process proceeded. The contents of saturated fatty acids and free fatty acids were enhanced during the whole roasting process
while the content of unsaturated fatty acids declined from 8 h onwards, which may be due to the continuous oxidation and
hydrolysis of fat during the manufacturing process. In addition, positive correlations among acid value, peroxide value,
TBA, carbonyl value, total acid, moisture and fat content were observed. POV was significantly correlated with total acidity.
Therefore, rancidity degree and the degree of fat oxidation showed consistent trends during the manufacturing process.

Key words: fermented Cantonese sausage, lipid oxidation, free fatty acids, correlation

CLC Number: