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Ndence: [email protected] (L.W.); [email protected] (X.L.); Tel.: 86-158-4301-5766 (L.W.); Flurbiprofen axetil Technical Information 86-153-0446-0733 (X.L.)Citation: Fu, Y.; Zhang, L.; Cong, M.; Wan, K.; Jiang, G.; Dai, S.; Wang, L.; Liu, X. Application of Auricularia cornea as a Pork Fat Replacement in Cooked Sausage. Coatings 2021, 11, 1432. ten.3390/ coatings11111432 Academic Editor: Raffaele Porta Received: four November 2021 Accepted: 19 November 2021 Published: 22 NovemberAbstract: The effect of Auricularia cornea (AC) as an option for pork fat on the physico-chemical properties and sensory qualities of cooked sausage had been evaluated. The results indicated that replacement of pork fat with AC led to a significant raise in the protein, ash, moisture, cooking loss, water holding capacity, springiness, and chewiness, especially isoleucine, leucine, proline, palmitic, palmitoleic, oleic, and arachidonic acids of your sausages. In contrast, AC reduced the degree of fat (12.61 7.56) and energy (5.76 six.40) on the sausages. In addition, AC led towards the mild lightness, yellowness, whiteness, and soft texture, when it didn’t have an effect on the water activity of your sausages. In the sensory point of view, all sausages have been judged acceptable, and also the substitution of 75 of pork fat by AC exhibited best sensory characteristics. Within a word, AC is really a promising food to partially replace the pork fat in sausages. Search phrases: mushroom; fat replacement; meat product1. Introduction The World Wellness Organization (WHO) and Drug Administration (FDA) advisable a reduction in ingestion of total fat and saturated fatty acids (SFAs) [1], considering that current reports have shown that higher intake of SFAs will increase the danger of many chronic ailments, which include obesity, hypertension, colon cancer, cardiovascular ailments, and coronary heart illnesses [2]. On the other hand, the popular sausage items possess a high-fat content material (20 0) and characterized by a higher proportion of SFAs [3]. Thus, it’s necessary to develop healthier nutritional sausages with reduce animal fat. Some healthy components have been utilised to replace animal fat in meat solutions, resulting in improved nutritional properties [3]. Camellia oil gel [4], interesterified palm kernel oil [5], hydroxypropyl methylcellulose oleogel [6], hazelnut [7], pre-emulsified perillacanola oil [8], and various vegetable oils have been utilized to partially replace animal fat in meat products [9]. Surely, two components also is often employed to replace the fat, such as whey proteins and sodium dodecylsulfate [2], konjac gel with vegetable powders [10], double emulsions with olive leaves extract [1], cellulose nanofibers and its palm oil pickering emulsion [11], canola oil hydrogels and organogels [12], inulin-based emulsion-filled gel [13], and carboxymethyl cellulose and inulin [14]. Fairly a Ipsapirone custom synthesis number of studies had successfully achieved healthier merchandise, while some fat replacer not just impaired the texture, but also accelerated lipid oxidation reactions with reduction of shelf life and loss of sensorial and nutritional values [6]. New fat substitutes need to be developed. Auricularia cornea (AC), also named “Yu Mu Er” in Chinese, is often a pure white strain from the variant of Auricularia cornea species, which has been artificially cultivated by the teamPublisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations.Copyright: 2021 by the authors. Licensee MDPI, Basel, Switzerland. This short article is an open access article dis.

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Author: haoyuan2014