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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. [ABSTRACT FROM AUTHOR]

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 m2/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. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

In order to improve Perccottus glenii myofibrillar protein (MP) gel properties, three treatments were evaluated: ultrasonic, transglutaminase (TGase) and combined ultrasonic-transglutaminase treatments. Combined ultrasonic-transglutaminase treatment altered protein structure and gel properties most dramatically. As compared with untreated control group protein, treated protein gels possessed decreased sulfhydryl group content and increases in water holding capacity, whiteness value and hydrophobic interactions that increased gel strength value by up to 3.79 times that of untreated protein gel. Protein structural and Differential scanning calorimetry (DSC) analyses revealed that combined ultrasonic-TGase treatment increased both protein thermal denaturation temperature and UV absorbance (as compared to control and other treatment groups) that supported formation of MP gels with desirable characteristics. These results provide a theoretical basis for development of superior MP gels to promote greater utilization of this fish protein resource by the food industry. [ABSTRACT FROM AUTHOR]

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 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. [ABSTRACT FROM AUTHOR]

The effects of substituting pork lean meat with Lentinula edodes (LE) on the physicochemical properties, amino acid content, cooking loss, texture, total phenolic content, antioxidant activity, microstructure, microbiological analysis, and sensory characteristics of sausages were evaluated. Five formulations were used in the production of sausages: the control (the pork lean meat formulation) and the four different samples in which LE substituted 25%, 50%, 75%, and 100% of pork lean meat. The results showed that LE improved the moisture, total dietary fiber, methionine, glutamic, cysteine, and total phenolic content; cooking loss; and antioxidant activity of the sausage. By contrast, LE reduced the levels of protein, ash, pH, as well as the energy level and texture of the sausage. No difference was observed between the treatments for fat content, water activity and microorganisms of sausages. In addition, LE led to slight darkening of the sausages. From the sensory point of view, all modified sausages were considered acceptable, and the pork lean meat with 25% substitution by LE exhibited best sensory characteristics. In a word, LE is a promising ingredient to partially replace the lean meat in sausages. • Lentinula edodes (LE) as a kind of pork lean meat replacer was used in sausage production. • LE improved the moisture, total dietary fiber, methionine, glutamic and cysteine content of the sausage. • The substitution of pork lean meat by LE reduced the energy value of the sausage. • LE enhanced total phenolic content and antioxidant activity of the sausage. [ABSTRACT FROM AUTHOR]

Active films based on chitosan incorporated Herba Lophatheri extract (HLE) with different concentrations were developed. Physicochemical properties of the chitosan films incorporated HLE, including density, opacity, moisture content, color, water solubility, swelling, water vapor permeability and oil resistance were measured. Biological activities of the films include antioxidant activity and antimicrobial properties, which were characterized in terms of 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity and Oxford cup method, respectively. The potential interactions between chitosan and HLE in the films were investigated by Attenuated total reflectance-Fourier transform infrared analysis and X-ray diffraction. The results indicated that the moisture content, water solubility, swelling degree, water vapor permeability and oil absorption rate of chitosan/HLE films decreased up to 14.81%, 38.97%, 48.03%, 69.23% and 80% in comparison with the control chitosan film. The DPPH free radical scavenging activity of chitosan/HLE films increased by nearly 3.5 folds, and the diameter of inhibitory zone of the chitosan/HLE films extract solution against Staphylococcus aureus and Escherichia coli increased 17.02% and 19.28%, respectively. Additionally, the incorporation of HLE caused interactions between chitosan and HLE and gave rise to the chitosan/HLE films more opacity, darker, redness and yellowness appearance. In summary, the addition of HLE enhanced the moisture and oil resistance, antioxidant activity which declined with time, and antimicrobial activity of the chitosan film, which were all desirable for food packaging. • Herba Lophatheri extract (HLE) was incorporated into the chitosan film. • The effects of HLE on properties of the chitosan film were investigated. •The addition of HLE caused changes in opacity and color of the chitosan film. • Chitosan/HLE films showed better moisture and oil resistance, antioxidant and antimicrobial activities. [ABSTRACT FROM AUTHOR]