Pleurotus eryngii and basha fish gelatin were used as fat substitutes.The effects of Pleu-rotus eryngii and basha fish gelatin on sausage quality were studied by measuring emulsion stabil-ity,color,water holding capacity,texture characteristics,antioxidant activity,microbial content and sensory evaluation of sausage.The results showed that fat substitute made of Pleurotus eryngii and basha fish gelatin significantly increased the hardness and elasticity of sausage(P＜0.05),and the brightness of sausage.It significantly improved the emulsion stability of sausage by 1.97％,water holding capacity by 4.52％,and antioxidant activity by 3.29％.As a fat substitute,fried Pleurotus eryngii is similar in appearance,taste and flavor to fat.The combination of Pleurotus er-yngii and basha fish gelatin enhances the sensory acceptability of sausage,making it an ideal fat substitute.
关键词
杏鲍菇/巴沙鱼皮明胶/脂肪替代品/抗氧化活性/香肠/品质特性
Key words
Pleurotus eryngii/basha fish gelatin/fat replacer/antioxidant activityquality/sau-sage/quality characteristic
维普
万方数据