Influences of Three Kinds of Edible Mushrooms on the Storage Quality of Pork Patties during Freeze-Thaw Cycles

ZHANG Miaojing; GUO Qingqi; FU Qun; CHAI Yangyang; BAO Yihong; LI Fangfei

doi:10.13386/j.issn1002-0306.2023090178

Volume 45 Issue 17

Aug. 2024

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2024 > 45(17): 83-94. > DOI: 10.13386/j.issn1002-0306.2023090178

ZHANG Miaojing, GUO Qingqi, FU Qun, et al. Influences of Three Kinds of Edible Mushrooms on the Storage Quality of Pork Patties during Freeze-Thaw Cycles[J]. Science and Technology of Food Industry, 2024, 45(17): 83−94. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090178.

Citation:

PDF (4471 KB)

Influences of Three Kinds of Edible Mushrooms on the Storage Quality of Pork Patties during Freeze-Thaw Cycles

ZHANG Miaojing^1,,
GUO Qingqi^{1, 2},
FU Qun^{1, 2},
CHAI Yangyang^{1, 2},
BAO Yihong^{1, 2, ,},
LI Fangfei^{1, 2, ,}

1.
College of Life Science, Northeast Forestry University, Harbin 150040, China
2.
Key Laboratory of Forest Food Resource Utilization, Harbin 150040, China

More Information

Received Date: September 17, 2023
Available Online: July 07, 2024

Graphical Abstract

Abstract

Abstract

To assess the effects of incorporating edible mushrooms on the quality of frozen and thawed pork patties, this study utilized three mushrooms varieties (Pleurotus eryngii, Hypsizygus marmoreus, and Lentinus edodes) at varying inclusion rates (0, 1%, 5%, and 10%). The pH, moisture content, thawing loss, thiobarbituric acid reactive substances (TBARS) levels, and carbonyl content across multiple freeze-thaw cycles (0, 1, 3, and 5 times) were measured, while morphological also changed on the surfaces of patties. The objective was to identify the optimal type and proportion of mushrooms to enhance the quality of the pork patties and to elucidate the underlying mechanisms of their impact. Results indicated that repeated freeze-thaw cycles significantly increased thawing loss, POV, TBARS values, and carbonyl content in the control group (P<0.05), whereas moisture content, sulfhydryl content and structural integrity were markedly reduced (P<0.05). The inclusion of edible mushrooms notably diminished thawing loss compared to the control (P<0.05), with a 1% addition of Pleurotus eryngii showing the most substantial inhibition of lipid and protein oxidation after five cycles (P<0.05). Furthermore, while mushroom addition generally decreased the pH of pork patties, a 1% supplementation of Pleurotus eryngii significantly elevated pH levels after three freeze-thaw cycles (P<0.05). In terms of morphology and olfactory properties, patties with Pleurotus eryngii were denser and emitted a mild mushroom scent. Specifically, those with 1% added Pleurotus eryngii retained an appealing color through all assessed freeze-thaw cycles, with appearance scores of 91.2, 82.8, 68.8, and 42.3 respectively, which were 0.97, 1.14, 1.26, and 1.65 times higher than the control group. Principal component analysis (PCA) corroborated the superior quality enhancement of pork patties with 1% Pleurotus eryngii addition after five freeze-thaw cycles, to provide theoretical basis and technical support for its application in quality control of frozen meat products.
- freeze-thaw cycles,
- pork patties,
- physical and chemical properties,
- quality,
- edible mushrooms

FullText(HTML)

References (48)

References

[1]	YU W S, JENSEN J D. Sustainability implications of rising global pork demand[J]. Animal Frontiers,2022,12(6):56−60. doi: 10.1093/af/vfac070
[2]	赵水榕. 冷冻贮藏调理猪肉饼品质控制研究[D]. 晋中:山西农业大学, 2021. [ZHAO S R. Study on quality control of frozen storage prepared pork patties [D]. Jinzhong:Shanxi Agricultural University, 2021.] ZHAO S R. Study on quality control of frozen storage prepared pork patties [D]. Jinzhong: Shanxi Agricultural University, 2021.
[3]	KIM H W, MILLER D K, LEE Y J, et al. Effects of soy hull pectin and insoluble fiber on physicochemical and oxidative characteristics of fresh and frozen/thawed beef patties[J]. Meat Science,2016,117:63−67. doi: 10.1016/j.meatsci.2016.02.035
[4]	ZHANG H Y, LI X L, KANG H B, et al. Chitosan nanoparticles effectively improved quality stability of pork patties subjected to multiple freeze–thaw cycles[J]. Meat Science,2023,196:109029. doi: 10.1016/j.meatsci.2022.109029
[5]	吴兴阁. 预调理猪肉糜冻藏过程中品质劣变及控制途径研究[D]. 无锡:江南大学, 2021. [WU X G. Study on quality deterioration and control ways of pre-conditioning pork meat batters during frozen storage[D]. Wuxi:Jiangnan University, 2021.] WU X G. Study on quality deterioration and control ways of pre-conditioning pork meat batters during frozen storage[D]. Wuxi: Jiangnan University, 2021.
[6]	BING S, ZANG Y T, LI Y J, et al. A combined approach using slightly acidic electrolyzed water and tea polyphenols to inhibit lipid oxidation and ensure microbiological safety during beef preservation[J]. Meat Science,2022,183:108643−108651. doi: 10.1016/j.meatsci.2021.108643
[7]	吴颖, 赖利先, 张万刚. 产酸丙酸杆菌发酵甘油提取物对冷藏调理猪肉饼品质的影响[J]. 食品科学,2021,42(1):228−234. [WU Y, LAI L X, ZHANG W G. Effect of a mixture of organic acids produced by Propionibacterium acidipropionici with glycerin as substrate on the quality of prepared pork patties during chilled storage[J]. Food Science,2021,42(1):228−234.] WU Y, LAI L X, ZHANG W G. Effect of a mixture of organic acids produced by Propionibacterium acidipropionici with glycerin as substrate on the quality of prepared pork patties during chilled storage[J]. Food Science, 2021, 42（1）: 228−234.
[8]	PEREZ-MONTES A, RANGEL-VARGAS E, MANUEL L J, et al. Edible mushrooms as a novel trend in the development of healthier meat products[J]. Current Opinion in Food Science,2021,37:118−124. doi: 10.1016/j.cofs.2020.10.004
[9]	MILLER A M, MILLS K, WONG T, et al. Flavor-enhancing properties of mushrooms in meat-based dishes in which sodium has been reduced and meat has been partially substituted with mushrooms[J]. Journal of Food Science,2014,79(9):1795−1804.
[10]	ALNOUMANI H, ATAMAN Z A, WERE L, et al. Lipid and protein antioxidant capacity of dried Agaricus bisporus in salted cooked ground beef[J]. Meat Science,2017,129:9−19. doi: 10.1016/j.meatsci.2017.02.010
[11]	DU X F, MUNIZ A, SISSONS J, et al. Consumer acceptance of egg white partially substituted with mushrooms and mushroom–egg white flavor pairing[J]. Food Science & Nutrition, 2021, 3(9):1410-1421.
[12]	BANERJEE D K, DAS A K, BANERJEE R, et al. Application of enoki mushroom (Flammulina velutipes) stem wastes as functional ingredients in goat meat Nuggets[J]. Foods,2020,9(4):432−441. doi: 10.3390/foods9040432
[13]	MOHAMAD M M, TALIB R A, CHIN N L, et al. Physical and microstructure properties of oyster mushroom-soy protein meat analog via single-screw extrusion[J]. Foods,2020,9(8):1023−1029. doi: 10.3390/foods9081023
[14]	QING Z L, CHENG J R, WANG X P, et al. The effects of four edible mushrooms (Volvariella volvacea, Hypsizygus marmoreus, Pleurotus ostreatus and Agaricus bisporus) on physicochemical properties of beef paste[J]. LWT-Food Science and Technology,2021,135:110063−110071. doi: 10.1016/j.lwt.2020.110063
[15]	张莉, 刘广娟, 徐泽权, 等. 复合无磷保水剂对PSE猪肉低温香肠贮藏期间品质变化的影响[J]. 肉类研究,2020,34(11):65−71. [ZHANG L, LIU G J, XU Z Q, et al. Effect of phosphorus-free water-retaining agent combinations on the quality change of pasteurized sausages made from pale, soft and exudative (PSE) pork during storage[J]. Meat Research,2020,34(11):65−71.] doi: 10.7506/rlyj1001-8123-202001005-235 ZHANG L, LIU G J, XU Z Q, et al. Effect of phosphorus-free water-retaining agent combinations on the quality change of pasteurized sausages made from pale, soft and exudative （PSE） pork during storage[J]. Meat Research, 2020, 34（11）: 65−71. doi: 10.7506/rlyj1001-8123-202001005-235
[16]	WANG Z F, HE Z F, ZHANG D, et al. Effect of multiple freeze‐thaw cycles on protein and lipid oxidation in rabbit meat[J]. International Journal of Food Science & Technology,2020,56(6):3004−3015.
[17]	GEORGIOUA C, ZISIMOPOULOSA D, ARGYROPOULOUA V, et al. Protein and cell wall polysaccharide carbonyl determination by a neutral pH[J]. Redox Biology,2018,17:128−142. doi: 10.1016/j.redox.2018.04.010
[18]	CERON-GUEVARA M I, RANGEL-VARGAS E, LORENZO J M, et al. Reduction of salt and fat in Frankfurter sausages by addition of Agaricus bisporus and Pleurotus ostreatus flour[J]. Foods,2020,9(6):760−770. doi: 10.3390/foods9060760
[19]	常海军, 牛晓影, 周文斌. 不同冻融次数对猪肉品质的影响[J]. 食品科学,2014,35(15):43−48. [CHANG H J, NIU X Y, ZHOU W B. Effects of different freezing and thawing cycles on pork quality[J]. Food Science,2014,35(15):43−48.] doi: 10.7506/spkx1002-6630-201415009 CHANG H J, NIU X Y, ZHOU W B. Effects of different freezing and thawing cycles on pork quality[J]. Food Science, 2014, 35（15）: 43−48. doi: 10.7506/spkx1002-6630-201415009
[20]	张朵朵, 刘永峰, 古明辉, 等. 猕猴桃多酚在羊肉反复冻融过程中的改善肉质和延缓氧化作用[J]. 食品科学,2022,43(16):36−45. [ZHANG D D, LIU Y F, GU M H, et al. Polyphenols from thinned young kiwifruits improved meat quality and delayed lipid oxidation in goat meat under repeated freeze-thaw treatments[J]. Food Science,2022,43(16):36−45.] doi: 10.7506/spkx1002-6630-20211009-074 ZHANG D D, LIU Y F, GU M H, et al. Polyphenols from thinned young kiwifruits improved meat quality and delayed lipid oxidation in goat meat under repeated freeze-thaw treatments[J]. Food Science, 2022, 43（16）: 36−45. doi: 10.7506/spkx1002-6630-20211009-074
[21]	张蓓, 陆恬, 雷清, 等. 不同食用菌对牦牛肉丸贮藏期间食用品质影响的比较分析[J]. 食品工业科技,2023,44(16):367−376. [ZHANG B, LU T, LEI Q, et al. Comparison of the effects of different edible fungi on edible quality of yak meat balls during storage[J]. Science and Technology of Food Industry,2023,44(16):367−376.] ZHANG B, LU T, LEI Q, et al. Comparison of the effects of different edible fungi on edible quality of yak meat balls during storage[J]. Science and Technology of Food Industry, 2023, 44（16）: 367−376.
[22]	FAN L X, RUAN D N, SHEN J D, et al. The role of water and oil migration in juiciness loss of stuffed fish ball with the fillings of pig fat/meat as affected by freeze-thaw cycles and cooking process[J]. LWT,2022,159:113244−113253. doi: 10.1016/j.lwt.2022.113244
[23]	PAN N, WAN W, DU X, et al. Mechanisms of change in emulsifying capacity induced by protein denaturation and aggregation in quick-frozen pork patties with different fat levels and freeze-thaw cycles[J]. Foods,2022,11(1):44−53.
[24]	ZHANG H Y, LI X L, KANG H B, et al. Chitosan nanoparticles effectively improved quality stability of pork patties subjected to multiple freeze–thaw cycles[J]. Meat Science,2022,196:109029−109038.
[25]	WONG K H, CHEUNG P C K. Dietary fibers from mushroom sclerotia:1. Preparation and physicochemical and functional properties[J]. Journal of Agricultural and Food Chemistry,2005,53(24):9395−9400. doi: 10.1021/jf0510788
[26]	刘海兵, 王斌, 张腾霄. 十四种常见食用菌中糖类物质含量比较分析[J]. 内江科技,2017,38(10):81−82. [LIU H B, WANG B, ZHANG T X. Comparative analysis of carbohydrate content in fourteen common edible mushrooms[J]. Neijiang Technology,2017,38(10):81−82.] LIU H B, WANG B, ZHANG T X. Comparative analysis of carbohydrate content in fourteen common edible mushrooms[J]. Neijiang Technology, 2017, 38（10）: 81−82.
[27]	LU W W, WU D, WANG L M, et al. Insoluble dietary fibers from Lentinus edodes stipes improve the gel properties of pork myofibrillar protein:A water distribution, microstructure and intermolecular interactions study[J]. Food Chemistry,2023,411:135386−135397. doi: 10.1016/j.foodchem.2023.135386
[28]	CANDO D, MORCUENDE D, UTRERAM, et al. Phenolic-rich extracts from Willowherb (Epilobium hirsutum L.) inhibit lipid oxidation but accelerate protein carbonylation and discoloration of beef patties[J]. European Food Research and Technology,2014,238(5):741−751. doi: 10.1007/s00217-014-2152-9
[29]	郑威, 卢婵, 余侃, 等. 提高恩施黑猪肉多不饱和脂肪酸的研究[J]. 中国饲料,2022(15):92−99. [ZHENG W, LU C, YU K, et al. Research on improving polyunsaturated fatty acids of Enshi black pork[J]. China Feed,2022(15):92−99.] ZHENG W, LU C, YU K, et al. Research on improving polyunsaturated fatty acids of Enshi black pork[J]. China Feed, 2022（15）: 92−99.
[30]	KUMLA J, SUWANNARACH N, LIU Y S, et al. Survey of edible Amanita in northern Thailand and their nutritional value, total phenolic content, antioxidant and alpha-Glucosidase inhibitory activities[J]. Journal of Fungi,2023,9(3):343−352. doi: 10.3390/jof9030343
[31]	PIL-NAM S, PARK K M, KANG G H, et al. The impact of addition of shiitake on quality characteristics of frankfurter during refrigerated storage[J]. LWT-Food Science and Technology,2015,62(1):62−68. doi: 10.1016/j.lwt.2015.01.032
[32]	KIDO S, CHOSA E, TANAKA R. The effect of six dried and UV-C-irradiated mushrooms powder on lipid oxidation and vitamin D contents of fish meat[J]. Food Chemistry,2023,398:133917−133927. doi: 10.1016/j.foodchem.2022.133917
[33]	GHOBADI R, MOHAMMADI R, CHABAVIZADE J, et al. Effect of Ganoderma lucidum powder on oxidative stability, microbial and sensory properties of emulsion type sausage[J]. Advanced Biomedical Research,2018,7(1):24−33. doi: 10.4103/2277-9175.225595
[34]	GAGAOUA M, TERLOUW E M C, MULLEN A M, et al. Molecular signatures of beef tenderness:Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies[J]. Meat Science,2021,172:108311−108338. doi: 10.1016/j.meatsci.2020.108311
[35]	ZHANG W, XIAO S, AHN D U. Protein oxidation:Basic principles and implications for meat quality[J]. Critical Reviews in Food Science and Nutrition,2013,53(11):1191−1201. doi: 10.1080/10408398.2011.577540
[36]	AL-DALAIN S Y A. Utilization of mushroom fungi in processing of meat sausage[J]. Research on Crops,2018,19(2):294−299. doi: 10.5958/2348-7542.2018.00044.X
[37]	LIU X J, SONG Q B, LI X, et al. Effects of different dietary polyphenols on conformational changes and functional properties of protein-polyphenol covalent complexes[J]. Food Chemistry,2021,361:130071−130080. doi: 10.1016/j.foodchem.2021.130071
[38]	陈子, 刘金娟. 六种食用菌体外抗氧化及抗细胞增殖活性研究[J]. 生物技术通报,2019,35(11):104−108. [CHEN Z, LIU J J. In vitro antioxidative and anti-proliferative activities of extractions from six common edible mushroom[J]. Biotechnology Bulletin,2019,35(11):104−108.] CHEN Z, LIU J J. In vitro antioxidative and anti-proliferative activities of extractions from six common edible mushroom[J]. Biotechnology Bulletin, 2019, 35（11）: 104−108.
[39]	HAN S Y, WANG Y J, FANG Z X, et al. Effect of olive polyphenols on lipid oxidation of high-fat beef during digestion[J]. Food Research International,2022,161:111843−111851. doi: 10.1016/j.foodres.2022.111843
[40]	张慢, 邢苏徽, 千春录, 等. 7种食用菌的营养成分及抗氧化性分析[J]. 食品科技,2022,47(6):120−126. [ZHANG M, XING S H, QIAN C L, et al. Analysis of the nutritional components and antioxidant properties of seven species of edible mushrooms[J]. Food Science and Technology,2022,47(6):120−126.] doi: 10.3969/j.issn.1005-9989.2022.6.spkj202206018 ZHANG M, XING S H, QIAN C L, et al. Analysis of the nutritional components and antioxidant properties of seven species of edible mushrooms[J]. Food Science and Technology, 2022, 47（6）: 120−126. doi: 10.3969/j.issn.1005-9989.2022.6.spkj202206018
[41]	李琼帅, 唐善虎, 李思宁, 等. 石榴皮提取物对牦牛肉糜制品贮藏期间理化特性及流变特性的影响[J]. 食品与发酵工业,2022,48(6):90−97. [LI Q S, TANG S H, LI S N, et al. Effects of pomegranate peel extract on the physico-chemical properties and rheological properties of yak minced meat products during storage[J]. Food and Fermentation Industries,2022,48(6):90−97.] LI Q S, TANG S H, LI S N, et al. Effects of pomegranate peel extract on the physico-chemical properties and rheological properties of yak minced meat products during storage[J]. Food and Fermentation Industries, 2022, 48（6）: 90−97.
[42]	李安琪, 尚静, 李前进, 等. 基于蛋白质、多糖混合体系的食品凝胶结构设计策略[J]. 食品科学,2021,42(13):344−352. [LI A J, SHANG Q, LI Q J, et al. Design principles of food gel structures based on mixed polysaccharide and protein solutions[J]. Food Science,2021,42(13):344−352.] doi: 10.7506/spkx1002-6630-20200606-092 LI A J, SHANG Q, LI Q J, et al. Design principles of food gel structures based on mixed polysaccharide and protein solutions[J]. Food Science, 2021, 42（13）: 344−352. doi: 10.7506/spkx1002-6630-20200606-092
[43]	CHEN Q M, XIE Y F, YU H, et al. Non-destructive prediction of colour and water-related properties of frozen/thawed beef meat by Raman spectroscopy coupled multivariate calibration[J]. Food Chemistry,2023,413:135513−135522. doi: 10.1016/j.foodchem.2023.135513
[44]	LI H Y, WANG L, WANG J X, et al. Effects of ultrasound-assisted freezing on the quality of large yellow croaker (Pseudosciaena crocea) subjected to multiple freeze-thaw cycles[J]. Food Chemistry,2023,404:134530−134539. doi: 10.1016/j.foodchem.2022.134530
[45]	YANG C, WU G Y, LI Y B, et al. Effect of low-voltage electrostatic field on oxidative denaturation of myofibrillar protein from lamb-subjected freeze-thaw cycles[J]. Food and Bioprocess Technology,2023,16(9):2070−2081. doi: 10.1007/s11947-023-03041-0
[46]	PARK G, OH S, PARK S, et al. Physicochemical characteristics and storage stability of hybrid beef patty using shiitake mushroom (Lentinus edodes)[J]. Journal of Food Quality, 2023:7239709−7239718.
[47]	CHOE J, LEE J, JO K, et al. Application of winter mushroom powder as an alternative to phosphates in emulsion-type sausages[J]. Meat Science,2022,143:114−118.
[48]	FENG J, BAI X, LI Y, et al. Improvement on gel properties of myofibrillar protein from chicken patty with potato dietary fiber:Based on the change in myofibrillar protein structure and water state[J]. International Journal of Biological Macromolecules,2023,230:123228−123239. doi: 10.1016/j.ijbiomac.2023.123228

Supplements (1)

Supplements
Other Related Supplements

Cited By

Cited by

Periodical cited type(5)

1.	梅天娇，司家勇，张治中，刘佳妮，黄博荣，仪锦文. 基于油茶茶枯的生物质碳点制备及对Fe~(3+)检测研究. 化学世界. 2025(01): 25-32 .
2.	何芳，张颖，张运良，孙双姣. 电化学法制备碳点荧光探针测定氯霉素含量的研究. 邵阳学院学报(自然科学版). 2024(01): 57-65 .
3.	刘凯. 基于荧光探针技术的畜产品兽药残留检测方法. 饲料博览. 2024(01): 35-39 .
4.	刘梅，米琳静，张雅欣，周怡伽，唐青愉，王艳虹，陈红，廉向金，付春梅. 荧光氮掺杂碳点构建鸡肉中氟喹诺酮类药物的高通量检测方法. 中国测试. 2024(11): 73-81 .
5.	王小燕，刘峥，郭容婷，丁智远，吕奕菊，孔翔飞. 荧光可视化技术在食品分析中的应用进展. 理化检验-化学分册. 2023(11): 1357-1364 .