| UHPP is a kind of non-thermal sterilization technology in food industry. UHPP could be used in sterilization and denaturation of enzymes, proteins and starch in food. Now more and more researchers become interested in the effect of UHPP on meat products. But research about effect on lipid oxidation related volatile flavour in poultry meat products was rarely reported. This study was aimed to learn about:(1) changes of lipid oxidation in chicken breakfast sausage after ultra high pressure processing;(2) effect of volatile aldehydes in cooked chicken breakfast sausage after ultra high pressure treatment;(3) effect of antioxidants on lipid oxidation in pressure-processed chicken breakfast sausage.1. Changes of lipid oxidation in chicken breakfast sausage after ultra high pressure processingChanges of lipid oxidation in chicken breakfast sausage during chill storage after80℃treatment or UHPP with various intensity (200、400、600MPa,20min) were investigated. Results showed that during the storage period, POV and TBA increased gradually. POV increased fastest during the second week, while TBA increased fastest during the third week. TBA fell slightly afterwards. In the first two weeks, there was no significant difference (p<0.05) in POV betweeen the200MPa group and the control group. When it came to the third week, POV of the200MPa group increased significantly (p<0.05). When the pressure was above400MPa, POV and TBA increased significantly (p<0.05) after a chill storage. Alpha tocopherol, a kind of natural antioxidant present in meat, decreased gradually during the storage period. Alpha tocopherol could protect lipids from oxidation and could be reduced indirectly by high pressure or heat treatment, while γ-tocopherol and γ-tocopherol were more stable, because their contents were relatively low. The ratio of UFA decreased gradually during the storage period. The content of SFA increased not significantly (p<0.05) after UHPP, while there was a decline of unsaturated fatty acids such as palmitoleic acid, oleic acid and linoleic acid. 2. Effect of volatile aldehydes in cooked chicken breakfast sausage after ultra high pressure treatmentThe study firstly studied the different extraction effect of the volatile aldehydes using different fibers or different extraction sample quantity. Results showed that compared to100μm PDMS,75μm CAR/PDMS could extract volatile aldehydes in cooked chicken breakfast sausage better and TR-5-MS column could separate them well. The proper sample quantity was5g. Then changes of volatile aldehydes including petanal,3-methyl butanal,3-methylhexanal, hexanal, heptanal,2-methyl butanal, octanal and nonanal in chicken breakfast sausage after28days’ chill storage subjected to80℃treatment or UHPP with various intensity (200、400、600MPa、20min) were investigated. UHPP could significantly (p<0.05) increase the amount of hexanal and3-methyl butanal. During the first two weeks, the hexanal content of each group increased gradually, accelerated in the third week and fell in the fourth week.3. Effect of exogenous Vitamine E on lipid oxidation in pressure-processed chicken breakfast sausageThe protective effect of antioxidants against lipid oxidation in pressure-processed (400、600MPa,20min) chicken breakfast sausage with0.05%Na2EDTA or Vitamine E added was investigated during chill storage for28days by measurement of lipid peroxide values (POV) and thiobarbituric acid reactive substances (TBA) together with fatty acid composition. Results showed that for C group without any antioxidant, both POV and TBA both increased significantly (p<0.05) after400Mpa or600Mpa. For V group with0.05%Vitamine E, both POV and TBA had no significant (p<0.05) change within a week. For E group with0.05%Na2EDTA, POV had no significant (p<0.05) change within3weeks after400Mpa, while TBA had no significant (p<0.05) change within2weeks. Fatty acids measured in breakfast sausages fatty acids mainly included palmitic acid, stearic acid, oleic acid, linoleic acid, peanut acid, arachidonic acid, eicosapentaenoic acid and cetoleic acid. UFA of each group decreased slightly during the storage period. UFA of C group decreased slightly but not significantly (p<0.05). The content of stearic acid was more stable in E group than C group. The contents of palmitic acid,oleic acid, linoleic acid,eicosapentaenoic acid, cetoleic acid,SFA and UFA were more stable in V group than C group. |
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