Effect of Palatase on Lipid Hydrolysis, Lipid Oxidation and Sensory Attributes of Chinese Sausage

doi:10.7506/spkx1002-6630-201501010

Abstract

Abstract:

The objective of this study was to improve the quality of Chinese sausage processed at high temperature by using
exogenous lipase. Effects of Palatase (a commercial lipase) on lipid hydrolysis, lipid oxidation, volatile components and
sensory attributes were studied at addition levels of 0.00%, 0.02%, 0.04%, 0.06%, 0.08% and 0.10%. The results showed
that palatase addition led to acceleration of lipid hydrolysis, lipid oxidation, and accumulation of lipid-derived volatile
components. Moderate addition of Palatase (0.06%) enhanced aroma without influencing the acceptability, while too much
addition could result in excessive oxidation with off-flavors.

Key words: Chinese sausage, lipase, free fatty acids, lipid oxidation, volatile components, sensory attributes

CLC Number:

TS251.5

FENG Li, DENG Shaolin, HUANG Ming*, XU Xinglian, ZHOU Guanghong. Effect of Palatase on Lipid Hydrolysis, Lipid Oxidation and Sensory Attributes of Chinese Sausage[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201501010.

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Effect of Palatase on Lipid Hydrolysis, Lipid Oxidation and Sensory Attributes of Chinese Sausage

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