Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea.
Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea; Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Republic of Korea.
Meat Sci. 2022 Dec;194:108993. doi: 10.1016/j.meatsci.2022.108993. Epub 2022 Sep 22.
This research evaluated the potentiality of oyster mushroom powder (OMP) as a phosphate alternative by improving emulsion stability of emulsion-type sausage. Sausage without phosphate (NC), with 0.2% sodium triphosphate (PC), and with 1 and 2% OMP (M1 and M2) were prepared. The OMP addition improved the physicochemical properties of sausage, effectively prevented lipid oxidation, and delayed the growth of aerobic bacteria during 28 days of cold storage compared to NC. The M1 and M2 improved the emulsion stability similar to PC. M2 had the highest water holding capacity and apparent viscosity and the lowest cooking loss (P < 0.05). The addition of OMP resulted in different textural characteristics from that of phosphate due to the formation of emulsion structures randomly entrapped by filament-like components, which were derived from polysaccharides or the conjugates between polysaccharides and proteins. According to the results of this study, emulsion stability promoted by OMP was mainly due to the polysaccharides, which are involved in enhancing viscosity and steric hindrance.
本研究通过提高乳化香肠的乳化稳定性来评估牡蛎菇粉（OMP）作为磷酸盐替代品的潜力。制备了无磷酸盐（NC）、添加 0.2%三聚磷酸钠（PC）、添加 1%和 2%牡蛎菇粉（M1 和 M2）的香肠。与 NC 相比，OMP 的添加改善了香肠的理化性质，有效防止了脂质氧化，并在 28 天冷藏期间延缓了好氧细菌的生长。M1 和 M2 提高了与 PC 相似的乳化稳定性。M2 具有最高的持水力和表观粘度，最低的蒸煮损失（P < 0.05）。由于多糖或多糖与蛋白质的结合物衍生的纤维状成分随机包埋在乳化结构中，因此 OMP 的添加导致了与磷酸盐不同的质地特性。根据这项研究的结果，OMP 促进的乳化稳定性主要归因于多糖，它参与增强粘度和空间位阻。
