Affiliation:
1. College of Life Sciences, Northeast Forestry University, Harbin 150040, China
2. Key Laboratory of Forest Food Resource Utilization in Heilongjiang Province, Northeast Forestry University, Harbin 150040, China
Abstract
Temperature fluctuations severely damage the quality, oxidation stability, and structure of pork patties. This study investigated the potential reasons for Pleurotus eryngii (Pe) to protect frozen pork patties from quality degradation caused by temperature fluctuations and promoted the application of a natural ingredient. In this experiment, the pH, the water holding capacity (WHC), the properties of color and texture, the appearance, the degree of protein and lipid oxidation, and the microstructure of patties with different additions of Pe (0%, 0.25%, 0.50%, 1.00%, and 2.00%) were intensified during freezing and thawing (F–T) cycles. The results showed that patties with 0.50% Pe exhibited a distinguishable improvement in the changes of pH, WHC, color, and texture during F–T cycles (p < 0.05). With the times of F–T cycles increasing, 0.50% Pe was able to inhibit lipid oxidation of patties by decreasing the peroxide value (POV) and the thiobarbituric acid reactive substances (TBARS) value to 0.87 and 0.66-fold, respectively, compared to those in the control group. It was also able to suppress the protein oxidation of the patties with a protein sulfhydryl content increasing to 1.13-fold and a carbonyl content decreasing to 0.49-fold compared to the patties in the control group (p < 0.05) after 5 F–T cycles. In addition, the figures of appearance and microstructure of samples indicated that 0.50% Pe effectively restrained the deterioration of structure features from patties after 5 F–T cycles. Thus, the addition of Pe effectively maintained the characteristics of pork patties under F–T cycles.
Funder
National Natural Science Foundation of China
National Key Research and Development Program of China
Natural Science Foundation of Heilongjiang Province of China Excellent Young Scientist Fund
Northeast Forestry University’s research funding for talent introduced
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science