The Factors Influencing Acid Value Of Guangdong Style Sausage

The acid value (AV) of Guangdong style sausage (GSS) increased rapidly during the preservation. It was over 4 mg KOH/g fat within the shelf life, eventhough the quality of the product was qualified. The standard was stipulated in GB 2730-2005 "National standards of cured meat product". According to the characters of GSS, the factors influencing AV was studied.Antioxidant and vacuum package inhibited the rising of AV. The higher temperature of preservation was, the higher AV. The levels of lean meat and sugar effected AV significantly. The higher the lean meat level was, the higher AV. Contrarily, the higher the sugar level was, the lower AV. The sausage with 75-80% lean meat, 14% sugar showed the expected result. When pH>8.0, the sausage showed low AV and Peroxide Value (POV). The neutralization by the additiving alkali led to the reduction of free fatty acid (FFA), significantly, causing lower peroxide. However the machansim for this remained to be further studied. When pH≤5.0, AV was not lower, Whereas POV was extremely high. This also needed a further explanation by study. As the result, AV could not be restrained by antioxidation measures. The machansim of producing FFA in GSS and the dynamics of lipase needed to be further studied.