食用菌对鸭肉乳化肠冷藏过程中理化品质与安全特性的影响

为了探究食用菌对鸭肉乳化肠理化品质和安全性的影响,以亚硝酸钠和空白组作为对照,考察了添加不同食用菌粉（香菇、松露和松茸）鸭肉乳化肠冷藏过程中理化参数的动态变化规律。研究结果表明,与对照组相比,添加食用菌能够明显降低冷藏条件下鸭肉乳化肠亮度值和红度值,增加水分含量、pH及持水性。同时,食用菌鸭肉肠酚类化合物在13.04~17.51 mg GA/100 g范围内变化,其含量随冷藏过程而明显降低,因此表现为冷藏前期（0~14 d）显著抑制脂质氧化产物的形成（P<0.05）,其抑制率与亚硝酸钠组样品无显著差异,而后期（14~21 d）由于酚类物质降解,食用菌样品组脂质氧化程度低于亚硝酸钠样品组,但显著高于空白组（P<0.05）。此外,食用菌显著抑制了冷藏过程中挥发性盐基氮（TVB-N）形成（P<0.05）。可见,食用菌粉显著改善了鸭肉乳化肠的储藏稳定性,是强化鸭肉肠理化品质与安全性的潜在有效方法。

Effects of Edible Mushrooms on Physicochemical Properties and Safety of Emulsified Duck Intestines during Storage

To investigate the effect of edible mushrooms on the physicochemical quality and safety of emulsified duck sausages during refrigerated storage, sodium nitrite and blank group sausages were prepared as the control to evaluate the dynamic changes of physicochemical properties of emulsified duck sausages with the addition of different edible mushrooms(Lentinula edodes, truffle, Tricholoma matsutake power). The results showed that the addition of edible mushrooms significantly decreased the brightness and redness compared with the control group, and it enhanced the moisture, pH and the water holding capacity of emulsified duck sausages during refrigerated storage. Meanwhile, the phenolic compounds of emulsified duck sausages added with edible mushrooms changed in 13.04~17.51 mg/100 g GA and its contents significantly decreased during refrigerated storage. It presented as the initial period of refrigerated storage(0~14 d) significantly inhibited the formation of lipid oxidative substances(P<0.05), and the inhibition rate showed no significant difference compared with sodium nitrite group. However, during the late period of refrigerated storage(14~21 d), lipid oxidation of sausages with addition of edible mushrooms were lower than sodium nitrite group due to the degradation of phenolic substances, but significantly higher than that of blank group(P<0.05). Furthermore, the addition of edible mushrooms retarded the growth of volatile base nitrogen(TVB-N) value of emulsified duck sausages during refrigerated storage. The results showed that the addition of edible mushrooms powder to emulsified duck sausages improved the storage stability, and it also was an alternative way to enhance the physicochemical quality and safety of sausages.