Roles of Lentinula edodes as the pork lean meat replacer in production of the sausage.

The effects of substituting pork lean meat with Lentinula edodes (LE) on the physicochemical properties, amino acid content, cooking loss, texture, total phenolic content, antioxidant activity, microstructure, microbiological analysis, and sensory characteristics of sausages were evaluated. Five formulations were used in the production of sausages: the control (the pork lean meat formulation) and the four different samples in which LE substituted 25%, 50%, 75%, and 100% of pork lean meat. The results showed that LE improved the moisture, total dietary fiber, methionine, glutamic, cysteine, and total phenolic content; cooking loss; and antioxidant activity of the sausage. By contrast, LE reduced the levels of protein, ash, pH, as well as the energy level and texture of the sausage. No difference was observed between the treatments for fat content, water activity and microorganisms of sausages. In addition, LE led to slight darkening of the sausages. From the sensory point of view, all modified sausages were considered acceptable, and the pork lean meat with 25% substitution by LE exhibited best sensory characteristics. In a word, LE is a promising ingredient to partially replace the lean meat in sausages. • Lentinula edodes (LE) as a kind of pork lean meat replacer was used in sausage production. • LE improved the moisture, total dietary fiber, methionine, glutamic and cysteine content of the sausage. • The substitution of pork lean meat by LE reduced the energy value of the sausage. • LE enhanced total phenolic content and antioxidant activity of the sausage. [ABSTRACT FROM AUTHOR]