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Use of straw mushrooms (Volvariella volvacea) for the enhancement of physicochemical, nutritional and sensory profiles of Cantonese sausages

文献类型： 外文期刊

作者： Wang, Xuping 1 ; Zhou, Pengfei 1 ; Cheng, Jingrong 1 ; Chen, Zhiyi 1 ; Liu, Xueming 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Minist Agr,Guangdong Key Lab Agr Prod Proc, Guangzhou 510610, Guangdong, Peoples R China

关键词： Cantonese sausages; Volvariella volvacea; Amino acid; Volatile compound; Lipid oxidation

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： 2018 年 146 卷

页码：

收录情况： SCI

摘要： The aim of this work was to evaluate the quality and sensory properties of Cantonese sausages incorporated with dried straw mushrooms. Five types of sausage with the addition of 0%, 1%, 2%, 3%, and 4% straw mushrooms were prepared, and their physicochemical traits and sensory acceptance were investigated. The results showed that incorporation of straw mushrooms improved the physical properties, significantly decreased peroxide value, increased the amount of amino acids and volatile compounds, and introduced new volatiles (aldehyde and ester compounds) to Cantonese sausages. Compared to sausages without addition of straw mushrooms, the amount of essential amino acids increased 8-fold, the P/S ratio of fatty acid increased to 0.46 similar to the recommended nutritional value, and the lipid peroxide value reduced 10-fold in Cantonese sausages with addition of 4% straw mushrooms. These results indicate that incorporation of straw mushrooms could be an efficient way to obtain nutritional and healthy Cantonese sausages.

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