Impact Factors And Inhibition Of Lipolysis In Cantonese Style Sausage

Lipolysis causes an increase in free fatty acid(FFA) in Cantonese style sausage.FFA attributes to the unique sausage flavor but it also is the basic substrate for meat oxidation and further for the off-flavor and even for the harmful chemical degraded products which results in potential food safety risk.So,the acid value(AV),an indicator of the lipolytic level,should be strictly controlled.AV was stipulated not to be over 4 mg/KOH/g fat for cured sausage products in the national hygienic standards(GB2730-2005).But the Cantonese style sausage in the market is easily over this limit value.The objectives of this study were to investigate the impact factors and inhibition of lipolysis in Cantonese style sausage.The effects of added Cassia mimosoides extracts(CME) and sodium lactate(SL) on inhibition of lipolysis in Cantonese style sausage were studied,respectively,both in the laboratory and industry scales by using fresh pork meat to process sausage.Many factors affect lipolysis in Cantonese style sausage.However,the current study showed that the storage temperature,the level of lean meat,content of sugar and lipase inactivation by high temperature were the significant key factors for the lipolytic level in Cantonese style sausage.The lower the storage temperature,the fewer was the lipolytic level.The lipolysis rate slowed down when content of sugar increased.The lipolytic level was increased with the level of lean meat,with the order:2^nd class sausage＜1^st class sausage＜special grade sausage.Lipase inactivation treatment significantly reduced the lipolytic level.Natural antioxidants showed great effect of anti-oxidation but no significant effects was obtained on lipolysis inhibition.Under the normal stored temperature,there were no significant difference of AV in rosemary added Cantonese style sausage and the control,both reached over 4.0 mg KOH/g fat,the national control limit in the fourth month.However,the POV of the sausage added with rosemary at the 112 d was only 0.10 g/100 g fat,4 times lower than the control of 0.39 g/100 g fat.Similarly,the TBA value of rosemary treated sausage was only 1.18 mg/kg meat,compared to the control of 10.52 mg/kg meat at the 112th d of storage.CME,the lipase inhibitor,had a little effect on inhibition of lipolysis in Cantonese style sausage.CME addition at the level of 0.08%(w/w) had lower levels of AV in the Cantonese style sausage compared to the control,but the difference was not significantly.The Cantonese style sausage added with 0.03%(w/w) lipase showed dramatic increase in lipolytic level and AV. However,when CME was added at the level of 0.06%(w/w),the AV was much lower,although the AV increasing trend was not changing.SL addition at the level of 2.0%(w/w) showed great effect of lipolysis control.In the 3rd month,AV was just 2.98 mg KOH/g fat,significantly lower than the control of 3.46 mg KOH /gfat.In conlusion,the lipolysis of Cantonese style sausage was significantly affected by the storage temperature,the level of lean meat,content of sugar,and lipase inactivation treatment with high temperature.It is very difficult to control the AV production completely under the current formulation and storage conditions for Cantonese style sausage.Antioxidants added were effective in control of POV and TBA but generally not AV.CM extract had limit effects on inhibition of AV in Cantonese style sausage.However,sodium lactate showed significant effects on inhibition of AV in Cantonese style sausage.