Effects Of Fresh Mushroom On Quality Of The Pork Sausage

Nitrite residues in meat products have always been an important issue for consumers,because excessive intake will have a negative impact on the human body.Through preliminary experiments on a variety of edible fungi,it is found that applying fresh Lentinus edodes and fresh Pleurotus ostreatus to the production process of pork sausages can effectively reduce the nitrite residue in pork sausages.Therefore,this article uses pork,fresh Lentinus edodes and fresh Pleurotus ostreatus as the main raw materials to prepare Lentinus edodes pork sausages and Pleurotus ostreatus pork sausages,and examines the effects of fresh Lentinus edodes and fresh Pleurotus ostreatus on the nitrite residues,texture characteristics,and water holding capacity of pork sausages.The impact of quality is as follows:(1)The effect of fresh Lentinus edodes on the quality of pork sausages.After deodorizing and decolorizing fresh Lentinus edodes,they are added to the stuffing of sausages in proportions of 0%,10%,20%,30%,and 40% to prepare Lentinus edodes pork sausages.Explore the effects of Lentinus edodes addition on the basic composition,water activity,pH,color,texture characteristics,cooking loss,water holding capacity,amino acid content and sensory quality of sausage.The results showed that with the increase of Lentinus edodes addition,the water holding capacity,moisture and amino acid content of Lentinus edodes pork sausage increased significantly,while the fat content,ash content,pH and texture properties of sausage decreased.Compared with the sausage without adding Lentinus edodes in the control group,the color of pork sausage with Lentinus edodes is slightly darker and yellow,and the texture is softer.In terms of sensory evaluation,all the sausages were within the acceptable range,and the difference in color of the sausages could not be seen by the naked eye.The sausages with 10%Lentinus edodes had the highest score.(2)The effect of fresh Pleurotus ostreatus on the quality of pork sausage.Pretreated fresh Pleurotus ostreatus were added to the stuffing of sausages with gradients of 0%,10%,20%,30%,and 40% to prepare Pleurotus ostreatus pork sausages.The effect of Pleurotus ostreatus addition on the basic composition,water activity,pH,color,texture characteristics,cooking loss,water holding capacity,amino acid content and sensory quality of sausages was studied.The results showed that with the increase in the amount of Pleurotus ostreatus,the water holding capacity,moisture and amino acid content of the Pleurotus ostreatus pork sausage increased significantly;the fat content,ash content,pH,and texture properties of the sausage decreased,the water activity and yellowness values of the sausage were not significantly affected.Compared with the sausage without adding Pleurotus ostreatus in the control group,the pork sausage with Pleurotus ostreatus is slightly brighter,greener and softer in texture.In terms of sensory evaluation,all sausages were within the acceptable range,and sausages with 20%Pleurotus ostreatus had the highest score.(3)Study on the effect of fresh Lentinus edodes or Pleurotus ostreatus on nitrite residue,lipid oxidation and the total number of colonies in pork sausages during storage.Prepare the Lentinus edodes pork sausage and the Pleurotus ostreatus pork sausage separately according to the above method,store at 4?,and detect the nitrite residue,thiobarbituric acid value and the total number of colonies on the 0th,5th,10th,15th,and 20th days of sausages,explore the influence of fresh Lentinus edodes and fresh Pleurotus ostreatus on the nitrite residue,thiobarbituric acid value and the total number of colonies in pork sausages.The results showed that Lentinus edodes and Pleurotus ostreatus can effectively reduce the residual amount of nitrite,inhibit the increase of thiobarbituric acid value,and delay the fat oxidation of sausages,and the effect of Lentinus edodes is better than Pleurotus ostreatus.In summary,this research not only enriches the varieties of sausages,but also broadens the application scope of fresh Lentinus edodes and fresh Pleurotus ostreatus;at the same time,the effective reduction of sausage nitrite residues is of great significance to people's healthy diet and promotes the development of the big health industry.