The role of endogenous enzyme from straw mushroom (Volvariella volvacea) in improving taste and volatile flavor characteristics of Cantonese sausage
文献类型： 外文期刊
作者： Wang, Xuping 1 ; Zhou, Pengfei 1 ; Cheng, Jingrong 1 ; Yang, Huaigu 1 ; Zou, Jinhao 1 ; Liu, Xueming 1 ;
作者机构： 1.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
关键词： Volvariella volvacea; Flavor; Meat product; Lipid oxidation; Protein hydrolysis
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）
ISSN： 0023-6438
年卷期： 2022 年 154 卷
页码：
收录情况： SCI
摘要： Flavor is one of the most important characteristics of meat products and it could eventually affect the consumer's acceptance and purchasing habits. This research evaluated the effect of endogenous enzyme from straw mushroom (EESM) as a flavor modifier on Cantonese sausages. Four treatments were prepared: control without EESM, and three treatments with 50, 100 or 200 mL EESM, respectively. The proximate composition, color, texture, lipid oxidation, protein oxidation, free fatty acids, free amino acids and volatile compounds of sausages were analyzed. EESM improved the generation of tasted amino acids and related volatile compounds by moderately and simultaneously facilitated proteolysis, lipolysis and lipid oxidation of Cantonese sausages. Moreover, the moisture content, texture (springiness, hardness and chewiness) and redness properties were increased by EESM addition. These findings showed that EESM could be a good strategy to enhance the taste and volatile flavor, texture and color properties of Cantonese sausages.
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