三种食用菌对冻融猪肉饼贮藏品质的影响

张苗靖; 郭庆启; 符群; 柴洋洋; 包怡红; 李芳菲

doi:10.13386/j.issn1002-0306.2023090178

三种食用菌对冻融猪肉饼贮藏品质的影响

Influences of Three Kinds of Edible Mushrooms on the Storage Quality of Pork Patties during Freeze-Thaw Cycles

摘要

摘要: 为探究食用菌的添加是否对冻融猪肉饼的品质存在积极影响，本实验以三种食用菌（杏鲍菇、海鲜菇和香菇）不同添加量（0、1%、5%、10%）的猪肉饼为研究对象，通过测定反复冻融期间（0、1、3、5次）猪肉饼的pH、水分含量和解冻损失、硫代巴比妥酸反应物（thiobarbituric acid reactive substances，TBARS）值和羰基含量，同时观测其表观形态的变化，筛选出对冻融猪肉饼品质改善效果最佳的食用菌及其添加量并对食用菌的作用机理进行初步探索。结果显示：随着冻融次数的增加，对照组的解冻损失、POV、TBARS值和羰基含量均显著升高（P<0.05），水分含量、巯基含量和表观形态的评分显著降低（P<0.05）。添加食用菌之后，猪肉饼的解冻损失均显著低于对照组（P<0.05）。食用菌有效抑制了猪肉饼的脂肪和蛋白氧化，其中添加1%杏鲍菇的处理组在冻融5次时猪肉饼氧化程度最低（P<0.05）。此外，食用菌的添加使猪肉饼的pH降低，但在冻融3次时添加1%杏鲍菇显著提高猪肉饼的pH（P<0.05）。通过表观形态及感官评分能够看出杏鲍菇处理组的猪肉饼具有更紧实的结构，并且无明显的食用菌气味。其中，添加了1%杏鲍菇的猪肉饼经冻融0、1、3、5次后仍保持较好的色泽，其表观评分依次为91.2、82.8、68.8和42.3，分别是对照组的0.97、1.14、1.26和1.65倍。经PCA分析，进一步证实1%杏鲍菇对猪肉饼冻融期间的品质改善效果最佳，为其在冷冻肉制品品质调控方面的应用提供理论基础和技术支持。

Abstract: To assess the effects of incorporating edible mushrooms on the quality of frozen and thawed pork patties, this study utilized three mushrooms varieties (Pleurotus eryngii, Hypsizygus marmoreus, and Lentinus edodes) at varying inclusion rates (0, 1%, 5%, and 10%). The pH, moisture content, thawing loss, thiobarbituric acid reactive substances (TBARS) levels, and carbonyl content across multiple freeze-thaw cycles (0, 1, 3, and 5 times) were measured, while morphological also changed on the surfaces of patties. The objective was to identify the optimal type and proportion of mushrooms to enhance the quality of the pork patties and to elucidate the underlying mechanisms of their impact. Results indicated that repeated freeze-thaw cycles significantly increased thawing loss, POV, TBARS values, and carbonyl content in the control group (P<0.05), whereas moisture content, sulfhydryl content and structural integrity were markedly reduced (P<0.05). The inclusion of edible mushrooms notably diminished thawing loss compared to the control (P<0.05), with a 1% addition of Pleurotus eryngii showing the most substantial inhibition of lipid and protein oxidation after five cycles (P<0.05). Furthermore, while mushroom addition generally decreased the pH of pork patties, a 1% supplementation of Pleurotus eryngii significantly elevated pH levels after three freeze-thaw cycles (P<0.05). In terms of morphology and olfactory properties, patties with Pleurotus eryngii were denser and emitted a mild mushroom scent. Specifically, those with 1% added Pleurotus eryngii retained an appealing color through all assessed freeze-thaw cycles, with appearance scores of 91.2, 82.8, 68.8, and 42.3 respectively, which were 0.97, 1.14, 1.26, and 1.65 times higher than the control group. Principal component analysis (PCA) corroborated the superior quality enhancement of pork patties with 1% Pleurotus eryngii addition after five freeze-thaw cycles, to provide theoretical basis and technical support for its application in quality control of frozen meat products.