Effect of <i>Flammulina velutipes</i> Extract Rich in Ergothioneine on the Quality of Frozen Pork Patties

Ye TAO; Shan XIAO; Jiaming CAI; Jihui WANG; Bingnan LIU; Liang WANG

doi:10.13386/j.issn1002-0306.2020090277

Volume 42 Issue 9

Apr. 2021

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Science and Technology of Food Industry > 2021 > 42(9): 306-312. > DOI: 10.13386/j.issn1002-0306.2020090277

TAO Ye, XIAO Shan, CAI Jiaming, et al. Effect of Flammulina velutipes Extract Rich in Ergothioneine on the Quality of Frozen Pork Patties [J]. Science and Technology of Food Industry, 2021, 42(9): 306−312. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020090277.

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Effect of Flammulina velutipes Extract Rich in Ergothioneine on the Quality of Frozen Pork Patties

Ye TAO^{1, 2,},
Shan XIAO^{1, 2, ,},
Jiaming CAI¹,
Jihui WANG^{1, 2},
Bingnan LIU¹,
Liang WANG¹

1.
School of Biological Engineering, Dalian Polytechnic University, Dalian 116034, China
2.
School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China

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Received Date: September 26, 2020
Available Online: March 15, 2021

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Abstract

Abstract

Mushrooms are rich in natural ergothioneine and other antioxidants. In this study, Flammulina velutipes was chosen to obtain the Flammulina velutipes extract which was rich in ergothioneine through extracting by ethanol. The extract was mixed with pork patties (6 g/kg), and then storaged for 12 weeks in -18 ^oC, the parameters such as pH, lipid oxidation, protein oxidation, nucleotides content and sensory evaluation were determined. The results showed that the ergothioneine content of Flammulina velutipes extract was 15.29 mg/g. At week 0, 1, 4, 8, 12, treated with Flammulina velutipes extract could significantly reduce the pH value of pork patties, meanwhile (P<0.05), retard the lipid oxidation and protein oxidation, and increase the contents of IMP and AMP significantly (P<0.05). The results indicated that adding Flammulina velutipes extract could inhibit the oxidation reaction in frozen pork patties, meanwhile, increase the umami substances content of pork patties and decrease the bitter substances. The result of sensory evaluation showed that adding Flammulina velutipes extract could improve the flavor, taste, tenderness and overall acceptability of frozen pork patties. Overall, adding Flammulina velutipes extract rich in ergothioneine could effectively delay the oxidative deterioration, enhance the content of umami substances of pork patties. Additionally, it could improve the sensory characteristics of pork patties as well. Therefore, it could be used as a natural antioxidant for meat preservation.
- ergothioneine,
- Flammulina velutipes extract,
- pork patties,
- antioxidation,
- freshness

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References (36)

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