Application of Auricularia cornea as a Pork Fat Replacement in Cooked Sausage

Coatings

Guochuan Jiang¹  Siqi Dai¹  Kang Wan¹  Xuejun Liu¹  Long Zhang¹  Mengdi Cong¹  Liyan Wang²  Yuan Fu² 

[1] College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China;Engineering Research Center of Edible and Medicinal Fungi, Ministry of Education, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China;

关键词: mushroom;    fat replacement;    meat product;   

DOI  :  10.3390/coatings11111432

来源: DOAJ

【 摘 要 】

The effect of Auriculariacornea (AC) as an alternative for pork fat on the physico-chemical properties and sensory characteristics of cooked sausage were evaluated. The results indicated that replacement of pork fat with AC led to a significant increase in the protein, ash, moisture, cooking loss, water holding capacity, springiness, and chewiness, especially isoleucine, leucine, proline, palmitic, palmitoleic, oleic, and arachidonic acids of the sausages. In contrast, AC reduced the level of fat (12.61%–87.56%) and energy (5.76%–56.40%) of the sausages. In addition, AC led to the mild lightness, yellowness, whiteness, and soft texture, while it did not affect the water activity of the sausages. From the sensory point of view, all sausages were judged acceptable, and the substitution of 75% of pork fat by AC exhibited best sensory characteristics. In a word, AC is a promising food to partially replace the pork fat in sausages.

【 授权许可】

Unknown