Effects of Coprinus comatus (chicken drumstick mushroom) on the quality characteristics of low nitrite-backfat Cantonese sausages

This study investigated the chemical composition, physicochemical properties, antioxidant activity and volatile compounds of low nitrite-backfat Cantonese sausages, and the antimicrobial effects, protein decomposition, lipid peroxidation and sensory properties were assessed during 7 d of refrigerati...

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Bibliographic Details
Published in:Food science & technology 2023-09, Vol.187, p.115339, Article 115339
Main Authors: Qu, Hongye, Dong, Yulu, Liu, Chaoran, Yang, Mengxu, Liu, Xuejun
Format: Article
Language:English
Subjects:
antioxidant activity
ash content
Backfat
Cantonese sausages
chewiness
chickens
cohesion
Coprinus comatus
dietary fiber
hardness
lipid peroxidation
Low nitrite
mushrooms
nitrites
nitrogen
protein content
protein degradation
refrigeration
sausages
water activity
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Summary:This study investigated the chemical composition, physicochemical properties, antioxidant activity and volatile compounds of low nitrite-backfat Cantonese sausages, and the antimicrobial effects, protein decomposition, lipid peroxidation and sensory properties were assessed during 7 d of refrigeration. Four independent replications of sausages were produced to compare groups: the Control and four groups with various levels of Coprinus comatus (CC) and backfat (BF) contents added (Sample 1: 50 g/kg CC and 150 g/kg BF; Sample 2: 100 g/kg CC and 100 g/kg BF; Sample 3: 150 g/kg CC and 50 g/kg BF and Sample 4: 200 g/kg CC). The results showed that the inclusion of CC improved (P 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2023.115339