(626p) Quality Control and Flavor Maintenance of Cantonese Sausage by Multiple Natural Antioxidants

Cantonese sausage, famous for the unique flavors in Guangzhou, easily loses its intrinsic flavor and quality due to the lipid oxidation during storage. The inhibitive effects of single and multiple natural antioxidants (NAs), and single and multiple synthetic antioxidants (SAs) on the quality changes of Cantonese sausage were investigated by detecting acid value (AV) and Peroxide value (POV). The best multiple NA to maintain Cantonese sausage quality was selected among the NAs and SAs. The characteristic flavor of Cantonese sausage with and without NAs was determined by Dynamic Headspace-Gas Chromatography-Mass Spectrometry (DHS-GC-MS). Results showed that the antioxidative effect of the selected antioxidants was in the order: VC>rosemary>VE>tea polyphenols>AOB≈TBHQ>BHA>PG>BHT>phytic acids, when the maximum permitted amount in Chinese National Standard are implemented. The antioxidative effects on Cantonese sausage with multiple NAs are all better than those with single NAs and SAs. AV of Cantonese sausage added VC-rosemary and VE-rosemary both are 3.63 (mg KOH/g fat) after stored at room temperature for 120 days, while the POV (g/100g fat) added VC-rosemary and VE-rosemary is 0.389 and 0.396 after stored at room temperature for the same period, respectively, which are below the Chinese National standard (AV: 4mg KOH/1g fat, POV: 0.50g/100g fat). DHS-GC-MS analysis showed that ethanol and ethyl esters of Cantonese sausage with the both multiple NAs and SAs are the dominant volatile components, which is similar with the control group. Therefore, multiple NAs have a good prospective in the application of Cantonese sausage preservation.