VOLATILE COMPOUNDS AND SOME PROPERTIES OF CHINESE-STYLE SAUSAGE

A steam-volatile fraction from Chinese-style sausage was prepared and analyzed by GC/MS. The pH, moisture content, water activity, amino aci d nitrogen, acid value, lactic acid, free acids and ethanol of the pro duct were also measured. Isobutyric acid, propionic acid and acetic ac id were the major components to begin with, whilst acetic acid increas ed and the other two components decreased as storage continued. The mo isture content of the product was 34 % at first, dropping to 15 % afte r two weeks' storage in the air. The water activity changed from 0.95 to 0.73 and the pH from 6.70 to 5.88. The acid value rose from 2.3 to 5.6, and lactic acid fell to less than 0.2 %. Ethanol was slightly dec reased after drying but amino nitrogen remained constant. The results of GC/MS analysis showed that spices and wine played an important role in the development of flavor precursors of Chinese-style sausage. Iso amyl alcohol was the major component found in the volatile components. Other alcohols isolated from the products may from alcohol (wine) and cycloalkanes from spices. 48 volatile components were isolated and id entified in this study.