Reviews of Application of Fat Oxidation Control Technology in the Cantonese Sausage Production
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Abstract:
Fat oxidation plays an important role in production in the cantonese sausage. Appropriate oxidation is the main way which the formation of characteristic flavors. But excessive oxidation is the important factor of metamorphism. This paper firstly discussed the mechanism of the sausage oxidation rancidity. Then fat antioxidation control technology was reviewed to improve the performance of the sausage antioxidation considering the production process control, antioxidant addition and packaging technology. The directions of fat oxidation control technology in Cantonese Style Sausage were also prospected.
