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Sausages are loved by people for their unique texture, satisfying chewiness, and pleasant flavor. However, in the production of sausages, red meat and a large amount of fat are mainly used, and long-term consumption will increase the risk of diseases such as obesity, heart disease, hypertension, and cancer. Our previous studies have shown that the intake of red meat and fat can be reduced through the replacement of lean meat and fat in sausages by Lentinula edodes and Pleaurotus eryngii mushrooms, but this will lead to the deterioration of the gel of sausage products and seriously affect the sensory quality of sausages. In this study, the response surface method was used to optimize the amount of balsa fish skin gelatin, soy protein isolate, and starch added to, and the proportion of Lentinula edodes mushrooms replacing lean meat in, the new sausage, with Pleaurotus eryngii mushrooms replacing fat. The results show that Lentinula edodes mushrooms replaced 36.1% of the lean meat, and the addition of 0.96% balsa fish skin gelatin, 10.61% starch, and 9.94% soy protein isolate resulted in the highest sensory score and the sensory quality being the closest to that of traditional sausages. Compared with the control group, this novel sausage exhibits characteristics such as lower fat and saturated fatty acid content, reduced energy levels, and higher levels of amino acids (aspartic acid, glutamic acid, cysteine, methionine, and proline) and polyunsaturated fatty acids. The total phenolic content of the novel sausage is 12.52 times higher than that of the control. In comparison with the control group, the novel sausage demonstrates a 65.58% increase in DPPH radical scavenging activity and a 3.88-fold improvement in ABTS+ radical scavenging activity. These findings highlight the outstanding antioxidant performance of the novel sausage. This study provides new ideas for improving the sensory quality of new sausages, promoting the healthy development of the sausage industry, and promoting the high-value utilization of edible mushrooms.

In order to evaluate the freeze-thaw stability of mung bean protein isolate (MPI)-stabilized emulsions and its relationship with protein structure, proteins of eight mung bean varieties were compared. The results revealed that MPIs prepared from all eight varieties were mainly composed of five subunit bands, with albumin and globulin content ranges of 188.4-310.3 and 301.1-492.7 mg/g total protein, respectively. Protein structural analysis revealed that random coil structure (32.34-33.51%) accounted for greater than 30% of MPI secondary structure. Meanwhile, analysis of protein properties revealed emulsifying activity index (EAI), emulsifying stability index (ESI) and flexibility value ranges of 6.735-8.598 m 2 /g, 20.13-34.25% and 0.125-0.182, respectively. Measurements of freeze-thaw stability of MPI emulsions demonstrated that exposures of emulsions to multiple freeze-thaw cycles resulted in significantly different emulsion creaming index, oiling-off, particle size and zeta potential values for the various emulsions. Moreover, the stabilities of all eight protein emulsions decreased with each freeze-thaw cycle, as demonstrated using optical micrographs. The correlation analysis method was used to study the correlation between the original structures, emulsifying properties of proteins and the freeze-thaw stability of MPI emulsions. Correlation analysis results revealed significant relationships between albumin content, subunit bands with a molecular weight of 26.9 kDa and emulsifying properties were significantly related to the freeze-thaw stability of MPI emulsion. Thus, by determining these indicator values, we can predict the freeze-thaw stability of MPI-stabilized emulsions.

Auricularia cornea var. Li. polysaccharide (ACP) has many important biological activities and has potential application value in food engineering, pharmaceutical science, and health care. The results were as follows: the extraction rate of ACP was 28.18% ± 1.41% and the purity of ACP was 86.92% ± 2.80%. ACP contains mannitol 32.41%, glucuronic acid 6.96%, rhamnose 0.32%, glucose 42.35%, galactose 0.77%, xylose 16.83%, and fucose 0.36%, without galacturonic acid and arabinose. In addition, the results of an animal test of diabetes mellitus II (DM II) with ACP showed that the total cholesterol (TC), triglyceride (TG), low-density lipoprotein cholesterol (LDL-C), and fasting blood glucose and water in the serum of mice with ACP were significantly lower than those in the model group; the serum SOD, hepatic glycogen, and insulin of mice added with ACP were significantly higher than those in the model group. More importantly, ACP had no significant adverse effects on organ index and liver and kidney tissue morphology in mice. These results suggest that ACP can be used as a potential functional food component for the prevention or treatment of diabetes.