Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat

Abstract

The effects of four treatments of Pleurotus eryngii (king oyster mushroom) as replacements for pork back fat were evaluated for the physicochemical, technological, and sensory properties; nitrite content; and amino acid profile in pork sausages. Five batches were manufactured: one control (formulated with pork back fat) and four treatments with raw, boiled, deep‐fried, and fried P. eryngii to replace the pork back fat in sausages. The results indicated that the fat content and energy value decreased, while the protein, moisture, total dietary fiber content, cooking loss, and water‐holding capacity of the modified sausages increased. All samples were judged acceptable for their sensory characteristics, with the best one being the sausage containing deep‐fried P. eryngii. The raw and fried P. eryngii decreased the residual nitrite content in the sausages. Boiled P. eryngii enhanced the essential amino acids content in the sausages, while the other P. eryngii treatments improved the nonessential amino acid content. In summary, P. eryngii may potentially replace fat in sausages. Practical Application In manufacturing pork sausages, the mushroom P. eryngii can substitute pork back fat to improve the nutritional quality by reducing fat and energy value, while enhancing the protein and total dietary fiber content in the sausages. Raw and fried P. eryngii decreased the residual nitrite content in the sausages. This study provides a basis for preparing healthier alternatives to traditional sausages by substituting pork fat with mushrooms.

Use of Tremella as Fat Substitute for the Enhancement of Physicochemical and Sensory Profiles of Pork Sausage

“…It might be due to the higher water content of tremella, which evaporated during the cooking process, resulting in more cooking loss. This result was similar to that of Wang adding shiitake mushrooms to replace lean pork in sausages [23]. Compared with the control, the WHC of the replacement group was increased by 1.17% to 9.78%.…”

“…The test was repeated three times, and the average was taken. The total color difference (∆E) and whiteness were calculated as follows [23]:…”

“…where m 1 was the weight of raw sausage and m 2 was the weight of cooked sausage. The WHC of sausage was obtained with modified methods of Shin et al [24] and Wang et al [23]. Approximately 10 g of sausage samples were weighed and placed in a centrifuge tube to centrifuge (H1650R/1850R, Xiangyi Saide Instrument Co., Ltd., Changsha, Hunan, China) for 30 min at 12,000× g at 4 • C, and then weighed.…”

Potential of a Sunflower Seed By-Product as Animal Fat Replacer in Healthier Frankfurters

“…Samples with SUN tended to have a higher aroma and flavour intensity and lower overall acceptability than control, but these differences were not significant. The reduction of pork back fat in frankfurters has been associated with lower acceptability scores in several sensory attributes [14,16]. Since a limited number of consumers was used to in the present study, sensory tests run on a bigger sample size would need to be repeated in the future in order to ensure enough statistical power.…”

“…Examples of animal fat replacements in frankfurters include the use of several plant-based ingredients (but also animal-derived ones such as collagen have been used), such as rye bran and collagen [13], chia seeds [14], pineapple dietary fibres and water [15]. Other animal fat replacements used in meat matrices are mushrooms in pork sausages [16] and grape seed oil emulsified with gelatin and alginate in meat emulsions [17]. However, to the best of our knowledge, there are no studies available on the incorporation of sunflower by-products into popular meat products such as frankfurters.…”