Effect Of Flammulina Velutipes And Its Polysaccharide Extracts On The Quality Of Cantonese Sausage

Flammulina velutipes is a kind of common edible fungus,with rich nutrition and easy to be cultivated.The polysaccharides and flavonoids contained in Flammulina velutipes have good anti-tumor,antiviral and immune regulation effects.These components have certain therapeutic and preventive effects on some chronic diseases,such as high blood pressure and hyperlipidemia,which are harmful to human health.At present,there are leisure foods or health products made from Flammulina velutipes or Flammulina velutipes fermentation liquid as raw materials.In this paper,the effects of golden needle mushroom and its polysaccharide extract on the quality and storage period of Cantonese sausage were investigated in order to provide the basis for the application of Flammulina velutipes and its polysaccharide extract to Cantonese sausage.1.The adding method of Flammulina velutipes has significant influence on the quality of sausages.The study found that the quality of fresh mushroom sausage was obviously better than driedmushroom sausage under the same amount of addition(2.5%,dry weight).It weaken the losses of sulfhydryl group,while retard the increment in protein carbonyls accumulation,peroxide values,thiobarbituric acid(TBA),The sausage containing Flammulina velutipes resulted in lower hardness and chewiness compared to the control,optimized the composition of volatile flavor substances,and found that the suitable amount of Flammulina velutipesfor improved Cantonese sausage quality was 2.5%.2.The objective of this study was to assess the effect of Flammulina velutipes polysaccharide chelated calcium on the oxidative stability of Cantonese sausage from several aspects,including protein oxidation,lipid oxidation,texture,volatile flavor compounds and so on.The experimental results showed that,compared with the control,adding 0.1%~0.3% FVPCC could significantly retard the increments in thiobarbituric acid(TBA)values,peroxide values,and protein carbonyls accumulation,while weaken losses of sulfhydryl groups(p<0.05).Inclusion of FVPCC in sausages resulted in lower hardness and chewiness compared to the control,and both acids and amines synthesis of the sausages were reduced.However,when the addition exceeded 0.3%,sensory color and chewiness of the products underwent decline trends.In addition,with the chelate,calcium content of the Cantonese sausagesignificantlyincreased which provided new ideas for calcium supplement product exploitation.It was therefore suggested that FVPCC exhibited potential in improving quality and functional properties of meat product,and would be exploited as a new source of safe antioxidants for food industry.3.The optimal formula was used to prepare the sausage of Flammulina velutipes and its polysaccharide extract and dried by heat pump,vacuum packed and placed in the preservation experiment at 30 ℃,The pH,peroxide value,TBA value,acid value,volatile base nitrogen and the number of colonies were measured at 5,10,20,30,40 and 50 days’ periods.The results showed that Flammulina velutipes and its polysaccharides extract not only improved the quality of Cantonese Sausage during storage,but also extended the shelf life of Cantonese sausage.