Effect of Sugar Additionon Lipolysis of Cantonese-style Sausage
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Abstract:
The effect of sugar addition (3%, 6%, 9%, and 12%, m/m) on lipolysis in Cantonese-style sausage was studied. Lean pork and diced fatty meat in Cantonese-style sausage were separated; the lipids were divided into neutral lipid, phospholipids, and free fatty acids (FFAs) by solid phase extraction, and the compositions and content of the fatty acids and FFAs in neutral lipid and phospholipids were determined by gas chromatography-mass spectrometry (GC-MS). The results showed that most lipolysis reactions involved phospholipids; neutral lipid also played a certain role in the release of FFAs, and the lipids in the lean pork played the main role in the lipolysis in Cantonese-style sausage. The proportions of polyunsaturated fatty acids (PUFAs) in neutral lipids and phospholipids were considerably influenced by the amount of added sugar. When a small amount of sugar was added, high proportions of PUFAs were obtained, especially in phospholipids of lean pork. When 12% of sugar was added, the proportion of PUFAs was 17.88%. When 6% and 3% of sugar were added, the proportions of PUFAs were 36.70% and 33.94%, respectively. The content of FFAs decreased with decrease in the amount of sugar, indicating that sugar can promote the lipolysis in sausage. A relatively low proportion of PUFAs was found because PUFAs are easily oxidized.
