Abstract
[Objective] To investigate the effects of different addition amounts of Morchella esculenta powder on the physicochemical properties and oxidative stability of Nanjing sausages. [Methods] Different amounts of M.esculenta powder are added to sausages. The pH values, nutritional components, free amino acids content, free fatty acids content, volatile compound content, color, textural characteristics, sensory scores, 2-thiobarbituric acid value, carbonyl group value, and free thiol group value are measured and analyzed. [Results] Compared with the control group, the addition of M.esculenta powder increases the protein content, free amino acid content, unsaturated fatty acid content, alcohol content, ester content, b* value, and overall acceptability score (P<0.05), while decreasing the aldehyde content, hydrocarbon content, L* value, a* value, hardness, adhesiveness, and chewiness of sausages (P<0.05). At the same time, the addition of M.esculenta powder effectively inhibits the lipid oxidation and protein oxidation of sausages. When the addition amount of M.esculenta powder is 2%, the overall acceptability of sausages is the optimal. [Conclusion] The addition of M.esculenta powder not only enhances the nutritional value and flavor but also inhibits the oxidative stability of sausages.
Publication Date
10-21-2026
First Page
189
Last Page
196
DOI
10.13652/j.spjx.1003.5788.2025.80938
Recommended Citation
Qingquan, Fu; Kuichun, Shi; Shangxin, Song; and Xiaobo, Yu
(2026)
"Effects of Morchella esculenta powder on the physicochemical properties and oxidative stability of Nanjing sausages,"
Food and Machinery: Vol. 42:
Iss.
9, Article 21.
DOI: 10.13652/j.spjx.1003.5788.2025.80938
Available at:
https://www.ifoodmm.cn/journal/vol42/iss9/21
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