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http://dx.doi.org/10.5713/ab.20.0817

Effects of ergothioneine-enriched mushroom extract on oxidative stability, volatile compounds and sensory quality of emulsified sausage  

Tao, Ye (Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology)
Xiao, Shan (Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology)
Cai, Jiaming (College of Biological Engineering, Dalian Polytechnic University)
Wang, Jihui (Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology)
Li, Lin (Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology)
Publication Information
Animal Bioscience / v.34, no.10, 2021 , pp. 1695-1704 More about this Journal
Abstract
Objective: The aim of this work was to assess the effect of ergothioneine (ESH)-enriched mushroom extract on oxidative stability, volatile compounds, and sensory quality of emulsified sausage. Methods: The ESH content was determined by high performance liquid chromatography. The antioxidant activity of Flammulina velutipes (F. velutipes) extract was determined through radical-scavenging activity of 1,1 diphenyl-2-picryl-hydrazyl, 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) and hydroxyl radicals. Four different groups of emulsified sausage were manufactured: control, no antioxidants; BHA, 0.01% butylated hydroxyanisole; EEME, 0.8% ESH-enriched mushroom (F. velutipes) extract; AE, 0.012% authentic ESH, after storage for 14 days (at 4℃), the quality of sausage including oxidative stability (2-thiobarbituric acid reactive substances and protein carbonyls content), volatile compounds and sensory quality were studied. Results: It was demonstrated that adding ESH-enriched F. velutipes extract to sausage could effectively prevent lipid and protein oxidation, and its efficacy was equivalent with 0.01% BHA. During meat processing, the ESH mainly contributed to the antioxidative activity of F. velutipes extract. The flavor and sensory attributes of emulsified sausage were improved through adding ESH-enriched F. velutipes extract. Conclusion: Accordingly, the extract of F. velutipes contained high-level of ESH and could be a good antioxidant candidate for processed meat production.
Keywords
Ergothioneine; Mushroom Extract; Oxidation Stability; Sensory Evaluation; Volatile Compounds;
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