(Maitake) extract as natural antioxidant on emulsion-type pork sausages.

This study examined the potential of extract (GF) as a natural antioxidant and functional ingredient in emulsion-type pork sausages. GF demonstrated dose-dependent radical scavenging activity in DPPH and ABTS assays, with a concentration of 5 mg/mL achieving effects similar to those of l-ascorbic acid. Total phenolic and flavonoid contents were 34.83 mg GAE/g and 5.73 mg QE/g. HPLC-DAD analysis identified phenolic acids including gallic acid, -hydroxybenzoic acid, vanillic acid, caffeic acid, and -coumaric acid. Sausages with five treatments were prepared: a negative control, a positive control with 0.1 % ascorbic acid, and GF at concentrations of 0.03 %, 0.06 %, and 0.09 %. Addition of GF increased moisture content and pH, consequently enhancing water-holding capacity and reducing cooking loss. TBARS and VBN levels decreased during refrigerated storage, although VBN slightly increased at 0.09 % GF. The 0.06 % GF treatment improved quality and storage stability, thus presenting a promising natural additive for meat products.