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| Physical and Chemical Properties Changes During the Processing of Guang Dong Style La Sausage |
| Yuan Haitao Rui Minghan Luo Hong |
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Abstract A research on La sausages was carried out by imitating the large-scale La sausage con vec-tion drying of Guang Dong factories.Quality indexes examined include:moisture content,sodium nitrite content,amino acids,free fatty acids,effective acidity,color development ratio.Results showed that (1)At the first day of drying,,moisture evaporation was the dominant change while other reactions were insignifi-cant or in fluenced little by moisture evaporation;(2)The major physical and chemical reactions associated with flavor generation occurred simultaneously at the third day of the study.
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2001, Vol. 15 
