Effect of light illumination on quality of pasteurized yak sausage during storage

The objectives of this study was to evaluate the effects of light exposure on thiobarbituric acid reactive substances( TBARs),total volatile base nitrogen( TVB- N),the total number of colonies,p H values,cooking loss,texture,color difference of pasteurized yak sausage under simulating storage process.Sausages were treated with or without light exposure and quality indicators were investigated at different time.The results showed that TVB- N,cooking loss,b*value of the two treatments tended to rise in the storage time,while p H value,chewiness,a*value decreased,and light exposed group changed significantly rapidly( p < 0.05) than the group without light exposure.TBARs,hardness and springiness of the two groups showed no significant difference( p > 0.05). In conclusion,pasteurized yak sausages should be stored in dark place in the process of storage to reduce the influence of light on its TVB- N,cooking loss,p H,color difference,chewiness,et al.