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| Quality Characteristics and Flavor Components of "Huangshanghuang" Sausage |
| PAN Xiao-qian;ZHAO Bing;CHENG Xiao-yu;ZHANG Shun-liang;QU Chao;QIAO Xiao-ling;WANG Shou-wei |
| China Meat Research Center, Beijing 100068, China |
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Abstract This study evaluated quality properties of “Huangshanghuang” Cantonese sausage such as moisture content, pH,
bacterial flora distribution as well as its volatile flavor compounds. Its moisture content and water activity were 14.93% and
0.672, respectively, which could avoid microbial contamination. Its pH was 6.31, slightly acidic. Lactic acid bacteria and
coccus were the main microbial species in “Huangshanghuang” sausage. The content of alcohols was the highest among all
the identified volatile flavor compounds and esters were the most diverse group. Ethyl alcohol, ethyl caproate and butanoic
acid l-ethyl ester accounted for 53.63%, 23.38% and 3.64%, respectively, and 80.65% together of the total volatile flavor
compounds.
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2013, Vol. 27 
