The effects of four edible mushrooms (Volvariella volvacea, Hypsizygus marmoreus, Pleurotus ostreatus and Agaricus bisporus) on physicochemical properties of beef paste
文献类型: 外文期刊
作者: Qing, Zhenglong 1 ; Cheng, Jingrong 2 ; Wang, Xuping 2 ; Tang, Daobang 2 ; Liu, Xueming 2 ; Zhu, Mingjun 1 ;
作者机构: 1.Kashi Univ, Coll Life & Geog Sci, Key Lab Ecol & Biol Resources Yarkand Oasis Coll, Dept Educ Xinjiang Uygur Autonomous Reg, Kashi 844000, Peoples R China
2.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rura, Guangzhou 510610, Peoples R China
3.South China Univ Technol, Sch Biol & Biol Engn, Guangdong Engn Ctr Biopharmaceut, Guangzhou Higher Educ Mega Ctr, Guangzhou 510006, Peoples R China
关键词: Edible mushroom; Beef paste; Flavor compound; Protein oxidation; Lipid oxidation
期刊名称:LWT-FOOD SCIENCE AND TECHNOLOGY ( 影响因子:4.952; 五年影响因子:5.383 )
ISSN: 0023-6438
年卷期: 2021 年 135 卷
页码:
收录情况: SCI
摘要: The effects of four edible mushrooms, Volvariella volvacea (Vv), Hypsizygus marmoreus (Hm), Pleurotus ostreatus (Po) and Agaricus bisporus (Ab), on beef paste quality were investigated. In this experiment, 50 g/kg dried mushroom powders were added to the beef paste, separately. The results showed that Vv and Po could reduce the hardness, chewiness, and gumminess of beef paste. Both free amino acid and volatile compound contents of the samples exhibited remarkable changes after mushroom powders were added. Compared with the control, the total free amino acid contents increased 1.31-, 1.10-, 1.67- and 1.14-fold and the essential amino acid contents increased 2.51-, 3.31-, 4.41-, and 1.69-fold in the beef samples treated with 5% Vv, Hm, Po and Ab, respectively. Up to 35 volatile compounds were identified in beef paste with 5% Vv, while only 14 volatile compounds were detected in the control. The mechanism was ascribed to the flavoring substances and the enzymes in the edible mushrooms. The above results indicated that edible mushrooms not only supply flavor components but also promote the formation of flavor substances in meat products.
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