Comparison of the Effects of Different Edible Fungi on Edible Quality of Yak Meat Balls During Storage

This subject took yak meat balls added with different kinds of edible fungus powder (shiitake mushrooms, hericium, porcini, tea tree mushroom) as the research objects, aiming to study the effects of edible fungi on the edible quality of yak meat balls during storage. Changes in quality indexes such as color, pH value, water retention, TBARS, texture properties, rheological properties, EAI and ESI of yak meat ball products of different treatment group during the storage were determined and analyzed. The results showed that in the storage period of 0 to 15 d, the addition of shiitake mushrooms could significantly improve the b^* value of yak meat balls under refrigeration compared with the blank control group (b^* value was 4.52 lower than blank group on 15 d), the pH value of yak meat balls was increased by adding porcini mushrooms and tea tree mushrooms (both were 6.64 on the 15 d), water retention was increased by adding shiitake mushrooms. Moreover, the elasticity and chewiness of yak meat balls were significantly improved by the addition of mushrooms and hericium, porcini (P<0.05), and the decline of emulsifying activity and emulsion stability of yak meat balls were retarded by adding tea tree mushrooms. After adding edible mushroom powder, the gelation ability of yak meatballs was significantly improved and lipid oxidation was inhibited (P<0.05). The TBARS of the shiitake mushroom was the lowest during 15 d. During the storage period of 0 to 2 days, the sensory score of yak meat balls with edible mushroom powder was better than that of the blank control group. In conclusion, shiitake mushroom could have a good effect on the edible quality of yak meatballs during the storage period, and other edible fungi could improve the edible quality of yak meatballs during the storage period to a certain extent, which had certain development and application value.