Effects of replacing chicken breast meat with Agaricus bisporus mushrooms on the qualities of emulsion-type sausages

Abstract

Agaricus bisporus (AB) mushrooms are rich in dietary fiber and antioxidant ingredients, and their regular consumption benefits human health. The study aimed to investigate the effects of partial substitution of chicken breast (0 (control), 10, 30, 50, and 70%) with AB mushrooms on the physicochemical, sensory, and oxidation properties of emulsion-type sausages. Compared with the control group, the moisture content (52.45%–56.57%), cooking loss (21.43%–36.07%), ester and ketone contents (7.30%–13.43%), and polyunsaturated fatty acid content (35.28%–48.06%) in the sausages increased with the increased substitution ratio and reached the highest at 70% substitution. In contrast, the protein content (16.22%–12.95%), pH (5.92–5.68), brightness (65.95–41.99), redness (11.46–6.52), yellowness (24.85–13.27), textural properties, and sensory characteristics (8.97–8.57) decreased with AB mushroom inclusion. Moreover, the incorporation of AB mushrooms delayed lipid and protein oxidation in the sausages during 15 d storage. In conclusion, the 10% AB mushroom replacement group remained the physicochemical properties and sensory acceptance compared with the non-substituted groups to produce healthy emulsified meat products. Thus, AB mushrooms could be a promising natural functional ingredient for the partial substitution of chicken breasts in emulsion-type sausages.