Abstract: on Lipid Changes of Chinese Sausages During the oven-DryingCai Huazhen(Department of Agricultural Product Processing, Anhui Agri-technological Teaching College, Fengyang, 233100) Ma chanqwei (College of Food Science, China Agricultural University, Beijing, 100094) Abstract Lipid changes of Chinese sausages during the oven-drying were studied in this paper. The lipolysis and lipid oxzdation were found to occur in the course of oven-drying which gave rise to free fatty acids and carbonyl compounds that were in some degree responsible for sausage aroma.

Key words: Chinese sausage Oven-drying Lipid change