Wang Liyan, Yin Jiacheng, Wan Kang, Guo Hongyue, Jiang Guochuan
College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China.
Foods. 2024 Feb 1;13(3):465. doi: 10.3390/foods13030465.
Sausages are loved by people for their unique texture, satisfying chewiness, and pleasant flavor. However, in the production of sausages, red meat and a large amount of fat are mainly used, and long-term consumption will increase the risk of diseases such as obesity, heart disease, hypertension, and cancer. Our previous studies have shown that the intake of red meat and fat can be reduced through the replacement of lean meat and fat in sausages by and mushrooms, but this will lead to the deterioration of the gel of sausage products and seriously affect the sensory quality of sausages. In this study, the response surface method was used to optimize the amount of balsa fish skin gelatin, soy protein isolate, and starch added to, and the proportion of mushrooms replacing lean meat in, the new sausage, with mushrooms replacing fat. The results show that Lentinula edodes mushrooms replaced 36.1% of the lean meat, and the addition of 0.96% balsa fish skin gelatin, 10.61% starch, and 9.94% soy protein isolate resulted in the highest sensory score and the sensory quality being the closest to that of traditional sausages. Compared with the control group, this novel sausage exhibits characteristics such as lower fat and saturated fatty acid content, reduced energy levels, and higher levels of amino acids (aspartic acid, glutamic acid, cysteine, methionine, and proline) and polyunsaturated fatty acids. The total phenolic content of the novel sausage is 12.52 times higher than that of the control. In comparison with the control group, the novel sausage demonstrates a 65.58% increase in DPPH radical scavenging activity and a 3.88-fold improvement in ABTS+ radical scavenging activity. These findings highlight the outstanding antioxidant performance of the novel sausage. This study provides new ideas for improving the sensory quality of new sausages, promoting the healthy development of the sausage industry, and promoting the high-value utilization of edible mushrooms.
香肠因其独特的质地、令人满足的嚼劲和宜人的风味而深受人们喜爱。然而，在香肠生产中，主要使用红肉和大量脂肪，长期食用会增加肥胖、心脏病、高血压和癌症等疾病的风险。我们之前的研究表明，通过用香菇和木耳替代香肠中的瘦肉和脂肪，可以减少红肉和脂肪的摄入量，但这会导致香肠产品的凝胶性能变差，严重影响香肠的感官品质。本研究采用响应面法优化新型香肠中添加的轻木鱼皮明胶、大豆分离蛋白和淀粉的量，以及香菇替代瘦肉、木耳替代脂肪的比例。结果表明，香菇替代了36.1%的瘦肉，添加0.96%的轻木鱼皮明胶、10.61%的淀粉和9.94%的大豆分离蛋白时，感官评分最高，感官品质最接近传统香肠。与对照组相比，这种新型香肠具有脂肪和饱和脂肪酸含量较低、能量水平降低、氨基酸（天冬氨酸、谷氨酸、半胱氨酸、蛋氨酸和脯氨酸）和多不饱和脂肪酸含量较高等特点。新型香肠的总酚含量比对照组高12.52倍。与对照组相比，新型香肠的DPPH自由基清除活性提高了65.58%，ABTS+自由基清除活性提高了3.88倍。这些发现突出了新型香肠出色的抗氧化性能。本研究为提高新型香肠的感官品质、促进香肠产业健康发展以及推动食用菌的高值化利用提供了新思路。
