Abstract: Mushrooms are rich in natural ergothioneine and other antioxidants. In this study, Flammulina velutipes was chosen to obtain the Flammulina velutipes extract which was rich in ergothioneine through extracting by ethanol. The extract was mixed with pork patties (6 g/kg), and then storaged for 12 weeks in -18 ^oC, the parameters such as pH, lipid oxidation, protein oxidation, nucleotides content and sensory evaluation were determined. The results showed that the ergothioneine content of Flammulina velutipes extract was 15.29 mg/g. At week 0, 1, 4, 8, 12, treated with Flammulina velutipes extract could significantly reduce the pH value of pork patties, meanwhile (P<0.05), retard the lipid oxidation and protein oxidation, and increase the contents of IMP and AMP significantly (P<0.05). The results indicated that adding Flammulina velutipes extract could inhibit the oxidation reaction in frozen pork patties, meanwhile, increase the umami substances content of pork patties and decrease the bitter substances. The result of sensory evaluation showed that adding Flammulina velutipes extract could improve the flavor, taste, tenderness and overall acceptability of frozen pork patties. Overall, adding Flammulina velutipes extract rich in ergothioneine could effectively delay the oxidative deterioration, enhance the content of umami substances of pork patties. Additionally, it could improve the sensory characteristics of pork patties as well. Therefore, it could be used as a natural antioxidant for meat preservation.