Comparison of the Effects of Different Edible Fungi on Edible Quality of Yak Meat Balls During Storage

This subject took yak meat balls added with different kinds of edible fungus powder (shiitake mushrooms, hericium, porcini, tea tree mushroom) as the research objects, aiming to study the effects of edible fungi on the edible quality of yak meat balls during storage. Changes in quality indexes such as color, pH value, water retention, TBARS, texture properties, rheological properties, EAI and ESI of yak meat ball products of different treatment group during the storage were determined and analyzed. The results showed that in the storage period of 0 to 15 d, the addition of shiitake mushrooms could significantly improve the b* value of yak meat balls under refrigeration compared with the blank control group (b* value was 4.52 lower than blank group on 15 d), the pH value of yak meat balls was increased by adding porcini mushrooms and tea tree mushrooms (both were 6.64 on the 15 d), water retention was increased by adding shiitake mushrooms. Moreover, the elasticity and chewiness of yak meat balls were significantly improved by the addition of mushrooms and hericium, porcini (P