Effect of Flamrnulina velutipes on the physicochemical and sensory characteristics of Cantonese sausages
文献类型： 外文期刊
作者： Wang, Xuping 1 ; Xu, Mingying 1 ; Cheng, Jingrong 1 ; Zhang, Wei 3 ; Liu, Xueming 1 ; Zhou, Pengfei 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Agri Food Res Inst, Guangzhou 510610, Guangdong, Peoples R China
2.Jiangxi Agr Univ, Coll Biosci & Bioengn, Nanchang 330045, Jiangxi, Peoples R China
3.Flinders Univ S Australia, Dept Med Biotechnol, Sturt Rd,Bedford Pk,GPO Box 2100, Adelaide, SA 5001, Australia
4.Minist Agr, Key Lab Funct Foods, Guangzhou 510610, Guangdong, Peoples R China
5.Guangdong Key Lab Agr Prod Proc, Guangzhou 510610, Guangdong, Peoples R China
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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