The effect of sugar omission on quality of acid value, organic acid and fatty acid of sausages packaged by vacuum and placed at room temperature for 3 months were evaluated. Different levels of sugar (3, 6, 9, 12 and 15%) were added to sausages. Total acid, acidity value, peroxide value, fatty acid and organic acid were affected significantly by sugar content. Sugar caused a decrease in total acid and acid value and increase in total sugar content and peroxide value. Monounsaturated fatty acid (MUFA) were mainly fatty acids, the second were saturated fatty acid (SFA) and polyunsaturated fatty acid (PUFA). C18:1n9c was the major fatty acid, followed by C16:0 and C18:0. The total organic acid reached maximum of 12.15% by Sugar addition of 6%. Acetic acid was 8.06% and lactic acid was 2.56. Sugar was an important factor in flavor formation of sausage after preserved three months.
Haploid formation is a complex process and the mechanism remains unclear. In this\nstudy, we constructed suppression subtractive hybridization (SSH) cDNA libraries\nand identify differentially expressed genes which are related to the induction of\nregenerable haploid cucumer . There were 52 unique genes evidence to support the\nhaploid development process regulated by PGR. BLASTx search revealed most of\nthe functions of these genes are known. Based on gene ontology, the different\nexpression genes are predicted to be involved in a wide range of biological processes.\nFive genes were picked from differentially expressed genes for qRT- PCRdetection.\nThe result shows flagellin domain-containing protein may provide targets for the future\nmolecular dissection of gynogenetic mechanism and principles of embryonic\ndevelopment in cucumber.