Effect of adding Yangjiang Lobster Sauce on the quality of Cantonese Sausage

Effect of Yangjiang Lobster Sauce on qualities of Cantonese Sausage was determined. The basal ingredient,color,texture of blank group Sausage and Lobster Sauce group was compared.The results showed that the protein,lipids,p H changed non-significantly after adding Lobster Sauce( p > 0.05). Protein,lipids and p H changed from 25.27 g /100 g to 24.43 g /100 g,43.78 g /100 g to 43.05 g /100 g and 5.80 to 5.73 respectively. The color changed dark when Lobster Sauce was added.The hardness,adhesiveness and chewiness reduced respectively,springiness changed inapparently( p > 0.05).Sausage contained Lobster Sauce got high scores in taste and flavor.Lobster Sauce could decrease p H of sausage compared with blank group. Experiment showed Lobster Sauce could improve the edible quality of sausage and deferred oxidation.