This paper studies the dynamic chemical changes of sausage during oven-heating by using sodium nitrite, free amino acids (FAA), free fatty acids (FFA) and oxidation of fat as indicators.

• 以亚硝酸钠,游离氨基酸(FAA),游离脂肪酸(FFA)以及脂肪氧化度为指标研究了腊肠在烘箱加热过程中的动态化学变化。