Research On Fat Oxidation And Control Of Emulsion Sausage

Due to the oxidation of the fat, the emulsion sausage is eazy to go bad, so oxidation rate of the liqid is an important data to measure thequality of emulsion sausage.In this thesis, how do the basic reaction conditions (time, temperature, pH value and so on) affect the value of TBA method and which measure is more suitable for emulsion sausage were tested. It has been confirmed that for the emulsion susage, the suitable measure method was to extract and the concentration of TCA is 10%, reaction temperature was 95 degree water bath in 50 minutes.Five nature antioxidant, which have been formulated in national standards, have been chosen, they were TP, phytic acid, Licorice root antioxidant, AOB and Rosmarinus Officinalis. They were add into emulsion sausage in different amount to test the oxidation rate, interaction orthogonal experiment, texture analyze, sensory evaluation and volatile chemical ingredients study, then, antioxidant activity were surveyed by those test results. The results were the best antioxidant effect and the sensory evaluation effect appeard at the same time when TP is 0.2, phytic acid is 0.1, LRA is 0.1, AOB is 0.2g/kg.Futher more, spices extracts, which including clove, forsythia suspensa, cinnamon was used to teat its antioxidant effect for the emulsion sausage. Interaction orthogonal experiment, texture analyze, sensory evaluation and volatile chemical ingredients study were used, then, antioxidant activity were surveyed by those test results. The results were the best antioxidant effect and the sensory evaluation effect appeard at the same time when the amount are clove 1.5%, forsythia suspensa 1.5%, cinnamon 1.0%.In order to transform the subjective fctors into objective factors, fuzzy mathematics was used for sensory evaluation. There were four levels to measure the sausage quality, and single-tier synthetical judgements were made by testing sensory factor collection, including colour, crunchiness, flavor, slice up character, inner character. Finally synthetic judgment was made by weight vector chosen to educe to suitable solution.Volatile constituents of the sausage were tested by GC-MS. And the result were aldehyde, mellow, acid, ester etc which were from hydrolyzing and oxidationing by fat.