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

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

doi:10.1016/j.meatsci.2019.04.003

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

Meat Sci. 2019 Aug:154:22-28. doi: 10.1016/j.meatsci.2019.04.003. Epub 2019 Apr 3.

Authors

Xuping Wang¹, Mingying Xu², Jingrong Cheng¹, Wei Zhang³, Xueming Liu⁴, Pengfei Zhou¹

Affiliations

¹ Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China; Key Laboratory of Functional Foods, Ministry of Agriculture, Guangzhou 510610, PR China; Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
² Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China; College of Bioscience and Bioengineering, Jiangxi Agricultural University, Nanchang 330045, PR China; Key Laboratory of Functional Foods, Ministry of Agriculture, Guangzhou 510610, PR China; Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
³ Department of Medical Biotechnology, Flinders University, Sturt Rd, Bedford Park, GPO Box 2100, Adelaide 5001, South Australia, Australia.
⁴ Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China; College of Bioscience and Bioengineering, Jiangxi Agricultural University, Nanchang 330045, PR China; Key Laboratory of Functional Foods, Ministry of Agriculture, Guangzhou 510610, PR China; Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China. Electronic address: liuxueming@gdaas.cn.

PMID: 30981131
DOI: 10.1016/j.meatsci.2019.04.003

Abstract

The effects of fresh and dried Flammulina 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.

Keywords: Cantonese sausage; Flammulina velutipes; Lipid oxidation; Protein oxidation; Sensory properties.

MeSH terms

Amino Acids / analysis
Animals
Color
Dietary Fats / analysis
Dietary Proteins / analysis
Dietary Proteins / chemistry
Flammulina*
Hardness
Humans
Lipid Peroxidation
Meat Products / analysis*
Odorants
Oxidation-Reduction
Swine
Taste

Substances

Amino Acids
Dietary Fats
Dietary Proteins