Effects of ergothioneine-enriched mushroom extract on oxidative stability, volatile compounds and sensory quality of emulsified sausage

Abstract

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.

Effect of Mushroom Extract on Storage Stability of Chevon Nuggets at Refrigerated Temperature

“…Ergothioneine is the principal compound that prevents generation of the superoxide radicals, while phenolic compounds may sequester the transitional metal ions as well as capture free radicals [21]. Tao et al [5] also reported that incorporation of mushroom extracts suppresses the rate of lipid oxidation in fish products stored at low temperature. The rate of lipid oxidation mushroom extract might be due to reduced formation of free radicals, stabilization of reacting oxygen molecule, and chelation of transition metal ions which are mainly responsible for lipid oxidation of meat and meat products.…”

“…Processed meat products are generally added with chemical preservatives for increasing the shelf-life of meat products, but with recent disillusionment of consumers with chemical additives has piqued researchers and scholars to explore natural preservatives. Herbs, spices, plant extracts, and essential oils have been used for extending storage life of meat [3][4][5], dairy [6], and bakery products [7].…”