Effect of antioxidants on lipid oxidation in pressure-processed chicken breakfast sausage

The protective effect of antioxidants against lipid oxidation in pressure-processed (400, 600MPa, 20min) chicken breakfast sausage with 0.05% Na2EDTA or Vitamine E added was investigated during chill storage for 28d by measurement of lipid peroxide values (POV) and thiobarbituric acid reactive substances (TBA) together with fatty acid composition.Results indicated that the effect of HPP on lipid oxidation was not significant without a storage time after the treatment.During the storage period, unsaturated fatty acids ratio decreased gradually, while the level of secondary lipid oxidation products increased.Both Na2EDTA and Vitamine E could enhance the stability of lipids, while the former had a relatively better protective effect.