The Effects of Hypsizygus marmoreus Powder on the Physicochemical Properties, Sensory Characteristics, and Oxidative Stability of Chinese Cantonese-Style Sausages

IF 2 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Journal of Food Processing and Preservation Pub Date : 2025-03-10 DOI:10.1155/jfpp/4346162

Qingquan Fu, Wei Zhang, Quanzhan Chen

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Abstract

This study investigates the effects of various concentrations of Hypsizygus marmoreus powder (HMP) on the quality, sensory characteristics, and oxidative stability of Chinese Cantonese-style sausages by analyzing free amino acids, volatile compounds, protein content, free fatty acid profiles, color, texture, and protein and lipid oxidation levels. Compared with the control sample, the HMP-incorporated sausages had higher free amino acid, linoelaidic acid, linoleic acid, alcohol, and ester levels and odor and flavor scores (p < 0.05) but lower aldehyde and hydrocarbon contents and decreased hardness, chewiness, and L∗, a∗, and b∗ values (p < 0.05). The addition of HMP inhibited protein and lipid oxidation in the samples during the whole storage period. Our results show that HMP not only increases the nutritional value and flavor components of Chinese Cantonese-style sausages but also inhibits oxidation of the product. Therefore, an appropriate level of HMP is beneficial for improving the quality of sausage products.

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来源期刊

Journal of Food Processing and Preservation 工程技术-食品科技

CiteScore

5.30

自引率

12.00%

发文量

1000

审稿时长

2.3 months

期刊介绍： The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.