Analysis of Nutrition Compositions of Cantonese Sausage
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Abstract:
Cantonese sausage is a kind of the traditional preserved food in Guangdong province, and its unique taste and aroma attracted numerous consumers. To investigate the nutrition compositions of Cantonese sausage, the national standard methods, HPLC and GC methods were used to determine the contents of basic nutrition compositions, fatty acids and amino acids of five representative Cantonese sausages named as Jin qi lin，Jin ao, Jin rong, Huang shang huang, Cang zhou. The major components of the Cantonese sausage were as follows: protein (19.30~27.30%), lipids (13.53~21.54%), moisture (5.40~9.87%), carbohydrate (13.66~17.87%), sodium chloride (4.20~7.01%). Furthermore HPLC and GC analysis revealed that the proportion of polyunsaturated fatty acids was 54.32~57.88%; all five kinds of sausage contained 17 kinds of amino acids, and the contents of essential amino acids from them were similar, which accounted for 33.82~33.82% of total amino acid. Therefore, Cantonese sausage was a high quality protein source. The result could provide scientific basis of Cantonese sausage nutritional values for people.
