Correlation Of Flavors Of Cantonese Style Sausage And Its Hydrolysis And Oxidation Of Lipids During Storage

Headspace solid phase microextraction(HS/SPME) with GC-MS was used to analyse flavors of Cantonese style sausage during storage, combined with the traditional indicators of oxidation and sensory evaluation and the correlation of hydrolysis oxidation and its flavor ingredient was discussed.The storage temperature was a significant key factor for AV, POV, TBA value and sensory evaluation in Cantonese style sausage during storage. The lower the storage temperature, the lower the lipase's activity and the rate of AV, POV and TBA value, while the higher the storage temperature, the degree of oxidation was higher, led to the fat to yellow color of fat, off-flavor, played negative impact on sausage sensory evaluation.The main volatile flavor compounds of Cantonese style sausage were following:butanoic acid, ethyl ester; ethyl acetate; pentanoic acid, ethyl ester; hexanoic acid, ethyl ester; octanoic acid, ethyl ester and ethanol, accounting for about 80% of the total volatile substances.Temperature played an important role in the sausage flavor. At high temperature, the oxidation run faster and generated more flavor components, such as aldehydes, ketones some of which had negative effects on sausage quality and potential hazards for human health. The content of aldehydes and ketones had a certain positive correlation with AV, POV and TBA values in sausage. Under low temperature storage, ethanol, esters and other flavor compounds changed little, so did the aldehydes, ketones, acids and other substances. Therefore, low temperature is essential to maintain the quality of sausage during storage.Packaging conditions had a great influence on oxidation of safety indicators and sensory characterists of sausage. At the same temperature, vacuum packaging effectively maintained the quality of sausage, inhibited the hydrolysis of fat oxidation, and kept the flavor characteristics of sausage.Natural antioxidants in tea showed inhibition effect on anti-oxidation in sausage. At the level of 300 ppm of catechins, the theaflavins and Fu brick tea,to 60 d, the Fu brick tea and theaflavins showed low AV than control group, and the AV inhibition effect of these antioxidants were in the order of Fu brick tea>theaflavins>catechins. The POV and TBA values of these three groups showed lower than control group during storage.The flavor compounds of sausage with additions of catechins, the theaflavins and Fu brick tea unchanged compared with control group. Interms of the flavor type and content indicated that tea antioxidants had no negative impact on the flavor of sausage.Results obtained from this study provide scientific foundation for development of Cantanese style sausage flavor and ensuring safety of meat products.