Abstract:

After thermal treatment at 80 ℃ or high-pressure processing (HPP) with various intensity (200－600 MPa, 20 min),
the evolution of lipid oxidation in chicken breakfast sausage during chill storage was investigated. Results indicated that
during the storage period, unsaturated fatty acids ratio decreased gradually. In a certain pressure range, HPP effect on lipid
oxidation was not notable. When the pressure was above 400 MPa, lipid oxidation increased significantly after chill storage.
Alpha tocopherol, a natural antioxidant present in meat, could be reduced indirectly by high pressure or heat treatment, while
δ-tocopherol and γ-tocopherol were more stable, because their contents were relatively low.

Key words: high-pressure processing, breakfast sausage, lipid oxidation, tocopherol, chill storage