Application of Auricularia cornea as a Pork Fat Replacement in Cooked Sausage

The effect of Auriculariacornea (AC) as an alternative for pork fat on the physico-chemical properties and sensory characteristics of cooked sausage were evaluated. The results indicated that replacement of pork fat with AC led to a significant increase in the p...

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Autores principales:	Yuan Fu, Long Zhang, Mengdi Cong, Kang Wan, Guochuan Jiang, Siqi Dai, Liyan Wang, Xuejun Liu
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	mushroom fat replacement meat product Engineering (General). Civil engineering (General) TA1-2040
Acceso en línea:	https://doaj.org/article/ac2ece0c8d344860b8f6d9242104ec34
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spelling	oai:doaj.org-article:ac2ece0c8d344860b8f6d9242104ec342021-11-25T17:17:09ZApplication of <i>Auricularia cornea</i> as a Pork Fat Replacement in Cooked Sausage10.3390/coatings111114322079-6412https://doaj.org/article/ac2ece0c8d344860b8f6d9242104ec342021-11-01T00:00:00Zhttps://www.mdpi.com/2079-6412/11/11/1432https://doaj.org/toc/2079-6412The effect of <i>Auricularia</i><i>cornea</i> (AC) as an alternative for pork fat on the physico-chemical properties and sensory characteristics of cooked sausage were evaluated. The results indicated that replacement of pork fat with AC led to a significant increase in the protein, ash, moisture, cooking loss, water holding capacity, springiness, and chewiness, especially isoleucine, leucine, proline, palmitic, palmitoleic, oleic, and arachidonic acids of the sausages. In contrast, AC reduced the level of fat (12.61%–87.56%) and energy (5.76%–56.40%) of the sausages. In addition, AC led to the mild lightness, yellowness, whiteness, and soft texture, while it did not affect the water activity of the sausages. From the sensory point of view, all sausages were judged acceptable, and the substitution of 75% of pork fat by AC exhibited best sensory characteristics. In a word, AC is a promising food to partially replace the pork fat in sausages.Yuan FuLong ZhangMengdi CongKang WanGuochuan JiangSiqi DaiLiyan WangXuejun LiuMDPI AGarticlemushroomfat replacementmeat productEngineering (General). Civil engineering (General)TA1-2040ENCoatings, Vol 11, Iss 1432, p 1432 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	mushroom fat replacement meat product Engineering (General). Civil engineering (General) TA1-2040
spellingShingle	mushroom fat replacement meat product Engineering (General). Civil engineering (General) TA1-2040 Yuan Fu Long Zhang Mengdi Cong Kang Wan Guochuan Jiang Siqi Dai Liyan Wang Xuejun Liu Application of <i>Auricularia cornea</i> as a Pork Fat Replacement in Cooked Sausage
description	The effect of <i>Auricularia</i><i>cornea</i> (AC) as an alternative for pork fat on the physico-chemical properties and sensory characteristics of cooked sausage were evaluated. The results indicated that replacement of pork fat with AC led to a significant increase in the protein, ash, moisture, cooking loss, water holding capacity, springiness, and chewiness, especially isoleucine, leucine, proline, palmitic, palmitoleic, oleic, and arachidonic acids of the sausages. In contrast, AC reduced the level of fat (12.61%–87.56%) and energy (5.76%–56.40%) of the sausages. In addition, AC led to the mild lightness, yellowness, whiteness, and soft texture, while it did not affect the water activity of the sausages. From the sensory point of view, all sausages were judged acceptable, and the substitution of 75% of pork fat by AC exhibited best sensory characteristics. In a word, AC is a promising food to partially replace the pork fat in sausages.
format	article
author	Yuan Fu Long Zhang Mengdi Cong Kang Wan Guochuan Jiang Siqi Dai Liyan Wang Xuejun Liu
author_facet	Yuan Fu Long Zhang Mengdi Cong Kang Wan Guochuan Jiang Siqi Dai Liyan Wang Xuejun Liu
author_sort	Yuan Fu
title	Application of <i>Auricularia cornea</i> as a Pork Fat Replacement in Cooked Sausage
title_short	Application of <i>Auricularia cornea</i> as a Pork Fat Replacement in Cooked Sausage
title_full	Application of <i>Auricularia cornea</i> as a Pork Fat Replacement in Cooked Sausage
title_fullStr	Application of <i>Auricularia cornea</i> as a Pork Fat Replacement in Cooked Sausage
title_full_unstemmed	Application of <i>Auricularia cornea</i> as a Pork Fat Replacement in Cooked Sausage
title_sort	application of <i>auricularia cornea</i> as a pork fat replacement in cooked sausage
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/ac2ece0c8d344860b8f6d9242104ec34
work_keys_str_mv	AT yuanfu applicationofiauriculariacorneaiasaporkfatreplacementincookedsausage AT longzhang applicationofiauriculariacorneaiasaporkfatreplacementincookedsausage AT mengdicong applicationofiauriculariacorneaiasaporkfatreplacementincookedsausage AT kangwan applicationofiauriculariacorneaiasaporkfatreplacementincookedsausage AT guochuanjiang applicationofiauriculariacorneaiasaporkfatreplacementincookedsausage AT siqidai applicationofiauriculariacorneaiasaporkfatreplacementincookedsausage AT liyanwang applicationofiauriculariacorneaiasaporkfatreplacementincookedsausage AT xuejunliu applicationofiauriculariacorneaiasaporkfatreplacementincookedsausage
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Application of <i>Auricularia cornea</i> as a Pork Fat Replacement in Cooked Sausage

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