Research On Factors Affecting Oxidative Deterioration Of The Traditional Sausage And Control Measures

This paper studies the changes of acid value, peroxide value during the sausages storage, and it also discusses the correlation between the sausages fat hydrolysis and oxidation and sausages deterioration; it also studies that adding Vc, VE and other antioxidants into the sausages is a major factor to affect AV, POV values of the sausages and sensory scores during the storage of the Cantonese-style sausages. Different packaging has a certain effect on the Cantonese-style sausages oxidation index and sensory scores.The results show that when the moisture content of the sausages is below20%, it needs longer time of the sun drying and the drying in the dark, about10-12d; it needs relatively shorter time of the variable temperature drying and high temperature drying, about2d. Variable temperature dying and sun drying, under which the color of the sausages, the texture, odor and taste are good, can be considered as the best two ways of drying.During the storage of the sausages, the way of sun drying can better maintain moisture than the electro-thermal process. With the same package, and temperature, the sausages made in the way of sun drying can contain higher moisture than made in the electro-thermal process; in the vacuum packaging can better retain moisture sausage than in the bulk. Either at low or high temperatures, vacuum-packed sausages can make sausage lose less moisture.Adding VE in the sausages can well reduce the acid value of the sausages during storage. With the increasing amount of VE, the acid value increases relatively slowly, about the optimum amount of0.1%of VE. After the compound use of the Vc and VE, the acid value of sausages during storage has been significantly reduced, a greater amount of reduction than when VE is alone reduced. Therefore, the compound use of VC and VE can slow oxidation to a certain extent.Under the same temperature, vacuum packaging can effectively maintain the quality of sausages, and can effectively inhibit the fat hydrolysis and oxidation. Antioxidants can inhibit the hydrolysis of fat to some extent, and retard the increase of oxidation safety indicators.Results of this study can provide the scientific basis for traditional Chinese sausage production process and the control of the oxidative deterioration of the sausages, and can have some guiding significance for sausage production and processing.