Mitten crab (Eriocheir sinensis), also known as river crab, is a popular seafood item in Asia including China, South Korea, Vietnam, and Philippines owing to its tasty meat with unique pleasant aroma and high nutritional value (S. Chen et al., 2014). As one of the most commercially important aquatic species (Xu et al., 2009), it is currently cultured in China's 29 provinces and province-level
The aim of this work was to assess the effect of Ergothioneine-enriched mushroom extract on oxidative stability, volatile compounds and sensory quality of emulsified sausage. Methods: The ESH (Ergothioneine) content was determined by HPLC (High Performance Liquid Chromatography). The antioxidant activity of Flammulina velutipes (F. velutipes) extract was determined through radical-scavenging activity of 1,1 diphenyl-2-picryl-hydrazyl (DPPH), 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and hydroxyl radicals. Four different groups of emulsified sausage were manufactured: control, no antioxidants; BHA, 0.01% butylated hydroxyanisole; EEME, 0.8% ergothioneine-enriched mushroom (Flammulina velutipes) extract; AE, 0.012% authentic ergothioneine, after storage for 14 days (at 4 °C), the quality of sausage including oxidative stability (2-thiobarbituric acid reactive substances and protein carbonyls content), volatile compounds and sensory quality were studied. Results: It was demonstrated that adding ESH-enriched F. velutipes extract to sausage could effectively prevent lipid and protein oxidation, and its efficacy was equivalent with 0.01% BHA. During meat processing, the ESH mainly contributed to the antioxidative activity of F. velutipes extract. The flavor and sensory attributes of emulsified sausage were improved through adding ESH-enriched F. velutipes extract. Conclusion: Accordingly, the extract of F. velutipes contained high-level of ESH could be a good antioxidant candidate for processed meat production.
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