Effects of Pleurotus ostreatus on Physicochemical Properties and Residual Nitrite of the Pork Sausage

Coatings

Xiaoguang Wu¹  Liangyu Li¹  Liyan Wang¹  Qiyao Xu¹  Bin Jiang¹  Xiuyi Li¹  Peiren Wang²  Lili Ren³ 

[1] College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China;Institute for Materials Discovery, University College London, London WC1E 7JE, UK;Key Laboratory of Bionic Engineering (Ministry of Education), College of Biological and Agricultural Engineering, Jilin University, 5988 Renmin Street, Changchun 130022, China;

关键词: mushroom;    sausage;    nitrite residue;    meat product;   

DOI  :  10.3390/coatings12040484

来源: DOAJ

【 摘 要 】

In this work, a novel sausage incorporated with the Pleurotus ostreatus (PO) puree was successfully developed to reduce the residual nitrite and lipid oxidation during refrigerated storage (4 ± 1 °C) for 20 days. Five recipes with the supplement proportion of 0 wt.%, 10 wt.%, 20 wt.%, 30 wt.%, and 40 wt.% PO were produced and their physicochemical properties, nitrite residue, and sensory characteristics were measured. The results show that the content of moisture and all the essential amino acids (especially lysine and leucine) and the non-essential amino acids (especially aspartic and glutamic), lightness, springiness, and water holding capacity of the sausages were increased. However, the content of protein, fat, ash, pH, redness, hardness, gumminess, and chewiness of the sausages was decreased. For the sensory evaluation, the sausage with 20 wt.% PO had better sensory performance including flavor, aroma, and acceptability compared with other experimental groups and the control group. Moreover, the sausages with PO reduced the residual nitrite and inhibited lipid oxidation during storage. All of these results indicate that adding PO puree into pork sausage is a realizable and effective way to obtain nutritional and healthy pork sausages.

【 授权许可】

Unknown