Effects of ergothioneine-enriched mushroom extract on oxidative stability, volatile compounds and sensory quality of emulsified sausage
| Title: | Effects of ergothioneine-enriched mushroom extract on oxidative stability, volatile compounds and sensory quality of emulsified sausage |
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| Authors: | Ye Tao, Shan Xiao, Jiaming Cai, Jihui Wang, Lin Li |
| Source: | Animal Bioscience, Vol 34, Iss 10, Pp 1695-1704 (2021) |
| Publisher Information: | Asian-Australasian Association of Animal Production Societies, 2021. |
| Publication Year: | 2021 |
| Collection: | LCC:Zoology |
| Subject Terms: | ergothioneine, mushroom extract, oxidation stability, sensory evaluation, volatile compounds, Zoology, QL1-991 |
| More Details: | 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°C), 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. |
| Document Type: | article |
| File Description: | electronic resource |
| Language: | English |
| ISSN: | 2765-0189 2765-0235 |
| Relation: | http://www.animbiosci.org/upload/pdf/ab-20-0817.pdf; https://doaj.org/toc/2765-0189; https://doaj.org/toc/2765-0235 |
| DOI: | 10.5713/ab.20.0817 |
| Access URL: | https://doaj.org/article/148314d18c304277bfe5dab5ffa58a5c |
| Accession Number: | edsdoj.148314d18c304277bfe5dab5ffa58a5c |
| Database: | Directory of Open Access Journals |
| ISSN: | 27650189 27650235 |
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| DOI: | 10.5713/ab.20.0817 |
| Published in: | Animal Bioscience |
| Language: | English |