Effects of Edible Mushrooms on Physicochemical Properties and Safety of Emulsified Duck Intestines during Storage

To investigate the effect of edible mushrooms on the physicochemical quality and safety of emulsified duck sausages during refrigerated storage, sodium nitrite and blank group sausages were prepared as the control to evaluate the dynamic changes of physicochemical properties of emulsified duck sausages with the addition of different edible mushrooms(Lentinula edodes, truffle, Tricholoma matsutake power). The results showed that the addition of edible mushrooms significantly decreased the brightness and redness compared with the control group, and it enhanced the moisture, pH and the water holding capacity of emulsified duck sausages during refrigerated storage. Meanwhile, the phenolic compounds of emulsified duck sausages added with edible mushrooms changed in 13.04~17.51 mg/100 g GA and its contents significantly decreased during refrigerated storage. It presented as the initial period of refrigerated storage(0~14 d) significantly inhibited the formation of lipid oxidative substances(P<0.05), and the inhibition rate showed no significant difference compared with sodium nitrite group. However, during the late period of refrigerated storage(14~21 d), lipid oxidation of sausages with addition of edible mushrooms were lower than sodium nitrite group due to the degradation of phenolic substances, but significantly higher than that of blank group(P<0.05). Furthermore, the addition of edible mushrooms retarded the growth of volatile base nitrogen(TVB-N) value of emulsified duck sausages during refrigerated storage. The results showed that the addition of edible mushrooms powder to emulsified duck sausages improved the storage stability, and it also was an alternative way to enhance the physicochemical quality and safety of sausages.