Effect of Flamrnulina velutipes on the physicochemical and sensory characteristics of Cantonese sausages

文献类型： 外文期刊

第一作者： Wang, Xuping

作者： Wang, Xuping;Xu, Mingying;Cheng, Jingrong;Liu, Xueming;Zhou, Pengfei;Xu, Mingying;Liu, Xueming;Zhang, Wei;Wang, Xuping;Xu, Mingying;Cheng, Jingrong;Liu, Xueming;Zhou, Pengfei;Wang, Xuping;Xu, Mingying;Cheng, Jingrong;Liu, Xueming;Zhou, Pengfei

作者机构：

关键词： Flarnmulina velutipes; Cantonese sausage; Protein oxidation; Lipid oxidation; Sensory properties

期刊名称：MEAT SCIENCE （ 影响因子：5.209； 五年影响因子：5.305 ）

ISSN： 0309-1740

年卷期： 2019 年 154 卷

页码：

收录情况： SCI

摘要： The effects of fresh and dried Flarrunulina velutipes (FFV and DFV) on quality and sensory characteristics of Cantonese sausages were investigated. Sausage samples were prepared by adding 0% (control), 2.5% FFV, 2.5% and 5.0% DFV, respectively, and their nutritional compositions, free amino acid profiles, lipid and protein oxidation, color and texture properties were determined. Addition of F. velutipes significantly decreased fat content while increased free amino acid contents of Cantonese sausages. Total free amino acid contents of 2.5% FFV, 2.5% DFV and 5.0% DFV incorporation were 2.8-, 2.4- and 3.5-fold as compared to control, respectively. Lipid and protein oxidation of Cantonese sausages were effectively inhibited by the addition of F. velutipes. Both FFV and DFV addition decreased hardness and chewiness while showed different effect on yellowness of samples. DFV added at 2.5% exhibited the best overall sensory acceptance. Therefore, appropriate addition of F. velutipes may be an effective way to improve meat product quality and function.

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