Changes of hydroxyl-linoleic acids during Chinese-style sausage processing and their relationships with lipids oxidation

•Changes of hydroxyl-LAs were observed during Chinese-style sausage making.•Ratio of 13- to 9-HODE was used to study the evolution of lipids oxidation pattern.•LOX-catalyzed oxidation predominated in curing and the early stage of drying.•LOX-catalyzed oxidation was the major contributor to total lipids oxidation.