EFFECTS OF COMPOSITE NATURAL ANTIOXIDANTSrnON THE FAT OXIDATION, TEXTURAL AND SENSORYrnPROPERTIES OF CANTONESE SAUSAGES DURING STORAGE

摘要

Effects of composite natural antioxidants on the fat oxidation, textural andrnsensory properties of Cantonese sausage were investigated. Results indicatedrnthat Cantonese sausages with composite natural antioxidants obtained lowerrnacidity value (AV), peroxide value (POV), 2-thiobarbituric acid-reactive substancesrn(TBARs) and total free fatty acids (TFFA) compared to the controls,rnindicating that the fat oxidation could be effectively delayed. For Cantonesernsausage with Vitamin E and rosemary (28 days), the AV and TFFA werern3.62 mg KOH/g fat and 7.8%, respectively. In addition, with the increase ofrnstorage time, the AV, POV, TBARs and TFFA increased accordingly. Therncomprehensive effects of composite natural antioxidants from strong to weakrnwere Vitamin E1rosemary>fresh ginger1rosemary>liquorice1rosemary.rnResults suggested that composite natural antioxidants had potential to bernused to replace synthetic antioxidants in Cantonese sausage so as to obtainrnfavorable textural and sensory quality.