Effect of Exogenous Antioxidant Peptides on Quality and Oxidation Characteristics of Cantonese Sausage during Processing

This study evaluated exogenous natural antioxidant peptides for their impact on quality parameters and oxidative properties in Cantonese fermented sausages. Cantonese fermented sausages were supplemented with antioxidant peptides (0%, 0.01%, 0.03%, 0.05%, 0.07%, w/v) to assess dose-dependent effects on microbial counts (total viable counts), pH, textural hardness, lipid oxidation markers (peroxide value, carbonyl value), and free fatty acids, with correlation analysis of quality parameters. This study evaluated exogenous antioxidant peptides for modulating oxidative stability and quality parameters in Cantonese fermented sausages during processing, targeting quality enhancement through lipid oxidation inhibition and safety assurance. The results showed that antioxidant peptide supplementation dose-dependently inhibited microbial proliferation (total viable counts and lactic acid bacteria; P<0.05) while significantly reducing pH and moisture (P<0.05). At 0.07% supplementation, water content decreased from 49.30% to 15.60%, with enhanced hardness at 0.05%~0.07% versus controls (P<0.05). Concurrently, lipid oxidation was inhibited and protein oxidation was delayed, accompanied by elevated sausage redness (a^*). At 0.07% supplementation, free amino acid biosynthesis was enhanced, while free fatty acid accumulation was suppressed. Exogenous antioxidant peptide application enhances Cantonese fermented sausage quality and inhibits lipid oxidation, providing a scientific foundation for product optimization and food safety assurance.