富含麦角硫因的金针菇提取物对冷冻猪肉糜品质的影响

基于蘑菇中含有麦角硫因等天然抗氧化物质，选取金针菇作为原料，利用醇提取法获得富含麦角硫因的金针菇提取物，将其添加到猪肉糜中（6 g/kg），冷冻贮藏12周后，通过测定脂肪氧化、蛋白质氧化、核苷酸和感官评价等指标来评价金针菇提取物对冷冻肉糜品质的影响。结果表明，金针菇提取物的麦角硫因含量为15.29 mg/g。在冷冻贮藏的第0、1、4、8和12周，添加金针菇提取物显著降低了肉糜的pH（P<0.05）；显著减缓了猪肉糜的脂肪氧化和蛋白氧化（P<0.05）；显著提高了冷冻肉糜的IMP和AMP含量（P<0.05），表明添加金针菇提取物可以抑制氧化，可在一定程度上增加鲜味物质的含量，并抑制苦味物质的生成；感官评价结果表明，添加金针菇提取物可以在一定程度上提高冷冻肉糜的风味、滋味、嫩度及整体可接受性。以上结果表明，添加富含麦角硫因的金针菇提取物可以有效延缓猪肉糜冷冻过程中的氧化变质，增强猪肉糜的鲜味，提高猪肉糜的感官品质。因此，它可作为天然抗氧化剂应用于肉类保藏。

Effect of Flammulina velutipes Extract Rich in Ergothioneine on theQuality of Frozen Pork Patties

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 ℃, 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.