Effects of Replacing Fat with Pleurotus eryngii and Basha Fish Gela-tin on Quality Characteristics of Sausage
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.
Pleurotus eryngiibasha fish gelatinfat replacerantioxidant activityqualitysau-sagequality characteristic
万方数据
维普
