沙葱及其提取物对羊肉发酵香肠加工过程中品质特性的影响动物营养与饲料学专业论文.docxVIP

ATGL activity(p0.05). The actual activities of both HSL and ATGL showed decreasing first and then rising tendency,which reached their lowest levels at middle period of ripening. 3.The changes of the FA（fatty acid）of fermented mutton sausages were studied during processing.The results showed that: the contents of totle fatty acid was decreased first and increased afterwards with the same trend as the changes of HSL and ATGL activity.The Fatty acid composition was basically identical in each groups during the processing of fermented mutton sausages. Palmitoleic acid,stearic acid and oleic acid