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Roles of Lentinula edodes as the pork lean meat replacer in production of the sausage.

Authors
  • Wang, Liyan1
  • Guo, Hongyue1
  • Liu, Xuejun1
  • Jiang, Guochuan1
  • Li, Cheng1
  • Li, Xiuyi1
  • Li, Yu2
  • 1 College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China. , (China)
  • 2 Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China. Electronic address: [email protected] , (China)
Type
Published Article
Journal
Meat science
Publication Date
May 17, 2019
Volume
156
Pages
44–51
Identifiers
DOI: 10.1016/j.meatsci.2019.05.016
PMID: 31125946
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

The effects of substituting pork lean meat with Lentinula edodes (LE) on the physicochemical properties, amino acid content, cooking loss, texture, total phenolic content, antioxidant activity, microstructure, microbiological analysis, and sensory characteristics of sausages were evaluated. Five formulations were used in the production of sausages: the control (the pork lean meat formulation) and the four different samples in which LE substituted 25%, 50%, 75%, and 100% of pork lean meat. The results showed that LE improved the moisture, total dietary fiber, methionine, glutamic, cysteine, and total phenolic content; cooking loss; and antioxidant activity of the sausage. By contrast, LE reduced the levels of protein, ash, pH, as well as the energy level and texture of the sausage. No difference was observed between the treatments for fat content, water activity and microorganisms of sausages. In addition, LE led to slight darkening of the sausages. From the sensory point of view, all modified sausages were considered acceptable, and the pork lean meat with 25% substitution by LE exhibited best sensory characteristics. In a word, LE is a promising ingredient to partially replace the lean meat in sausages. Copyright © 2019 Elsevier Ltd. All rights reserved.

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