Effects of Sugar Addition on the Lipid Oxidation Stability and Sensory Quality of Cantonese Sausage
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Abstract:
Effects of different sugar dosages on the lipid hydrolase activity, lipid oxidation and sensory quality of Cantonese sausage was evaluated. The results showed that neutral lipase, acid lipase and phospholipase activities significantly decreased during the whole processing (p<0.05). Neutral lipase activity was higher than those of acid lipase and phospholipase. The amount of sugar addition significantly affected the changes of the three lipase activity during processing. The three lipase activities in the high-sugar addition group were slightly higher than those in the low-sugar addition group When the sugar addition amount was 3%, neutral lipase, acid lipase and phospholipase activities after baking were reduced by 77%, 81% and 96%, respectively. When the sugar addition amount was 12%, activities of neutral lipase, acid lipase and phospholipase were reduced by 67%, 65% and 78%, respectively. After the baking, the peroxide value, carbonyl value and hexanal content of the low-sugar addition group were higher, indicating that the reduction of the sugar addition leads to the increase of lipid oxidation. Sensory analysis showed that the reduction in sugar content caused more salinity and a more intense rancidity flavor which could affect the overall acceptability of Cantonese sausage products.
