Effects of replacing chicken breast meat with Agaricus bisporus mushrooms on the qualities of emulsion-type sausages

Agaricus bisporus (AB) mushrooms are rich in dietary fiber and antioxidant ingredients, and their regular consumption benefits human health. The study aimed to investigate the effects of partial substitution of chicken breast (0 (control), 10, 30, 50, and 70%) with AB mushrooms on the physicochemica...

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Veröffentlicht in:Food science & technology 2023-07, Vol.184, p.114983, Article 114983
Hauptverfasser: Fu, Qingquan, Yang, Jintang, Lv, Liuyan, Shen, Tianrui, Peng, Ya, Zhang, Wei
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Sprache:eng
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Zusammenfassung:Agaricus bisporus (AB) mushrooms are rich in dietary fiber and antioxidant ingredients, and their regular consumption benefits human health. The study aimed to investigate the effects of partial substitution of chicken breast (0 (control), 10, 30, 50, and 70%) with AB mushrooms on the physicochemical, sensory, and oxidation properties of emulsion-type sausages. Compared with the control group, the moisture content (52.45%–56.57%), cooking loss (21.43%–36.07%), ester and ketone contents (7.30%–13.43%), and polyunsaturated fatty acid content (35.28%–48.06%) in the sausages increased with the increased substitution ratio and reached the highest at 70% substitution. In contrast, the protein content (16.22%–12.95%), pH (5.92–5.68), brightness (65.95–41.99), redness (11.46–6.52), yellowness (24.85–13.27), textural properties, and sensory characteristics (8.97–8.57) decreased with AB mushroom inclusion. Moreover, the incorporation of AB mushrooms delayed lipid and protein oxidation in the sausages during 15 d storage. In conclusion, the 10% AB mushroom replacement group remained the physicochemical properties and sensory acceptance compared with the non-substituted groups to produce healthy emulsified meat products. Thus, AB mushrooms could be a promising natural functional ingredient for the partial substitution of chicken breasts in emulsion-type sausages. •Agaricus bisporus (AB) mushroom could be used to partially replace chicken breast.•AB mushroom addition enhanced ester and ketone contents of chicken sausage.•AB mushroom addition improved the polyunsaturated fatty acid content of sausage.•AB mushroom addition delayed the lipid and protein oxidation in sausages.•The 10% AB mushrooms substitution for breast meat was suitable for chicken sausages.
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2023.114983