Tributed under the terms and situations with the Creative Commons Attribution (CC BY) license (licenses/by/ 4.0/).Coatings 2021, 11, 1432. ten.3390/coatingsmdpi/journal/coatingsCoatings 2021, 11,2 ofof Yu Li in Jilin Agricultural University and commercialized in China [15]. It truly is crystal clear appearance, tender, scrumptious taste, and rich in nutrients, such as polysaccharides, dietary fiber, amino acids, and various trace Apraclonidine Cancer Components [16]. The polysaccharides extracted from AC have antioxidant, hepatoprotective, and anti-tumor activities [17]. As a result, it exhibits potential to be a fat replacer. The objective on the present study was to evaluate the effect of AC as an option for pork fat around the proximate composition, water activity, pH, colour, cooking loss, water holding capacity, textural profile, absolutely free amino acids, free fatty acids, and sensory characteristics of cooked sausage. two. Supplies and Procedures 2.1. Components The pork lean meat (protein: 20.16 ; fat: 2.57 ; moisture: 71.11 ; ash: 1.18) and back fat (protein: 0.54 ; fat: 91.01 ; moisture: 7.26 ; ash: 0.17) have been obtained from Jilin Huazheng Agriculture and Animal Husbandry Development Co. Ltd. (Changchun, China) and stored at -20 C until use. Dry Auricularia cornea was supplied by Engineering Investigation Center of Chinese Ministry of Education for Edible and Medicinal Fungi. All 5GP-5GP (sodium) Biological Activity spices (salt; sugar; wheat; carrageen; isolated soy protein; dry starch; ice) have been obtained in the nearby marketplace. All the additives and chemical reagents were purchased from Sichuan Jinshan Pharmaceutical Co. Ltd. (Guangyuan, China) and Beijing Beihua Co. Ltd. (Beijing, China), respectively. 2.two. Sausages Formulation and Processing The lean pork meat was minced and the back fat was reduce into approximately 1.five cm cubes. Dry Auricularia cornea was immersed in water at 40 C for 30 min, then cut into 0.5 cm slices. The sausages were prepared employing the formulations which are shown in Table 1. Differently, the handle sausage formulation was produced with pork fat, as well as the other four formulations (AC25, AC50, AC75, and AC100) had been prepared with substitution of 25 , 50 , 75 , and 100 of pork fat by AC, respectively. Every sausage (Handle, AC25, AC50, AC75, and AC100) was added based on the formula and also the ingredients have been homogenized by the blender (German K G wetter touch screen) for 140 s. The sausage was roasted at 68 C for 30 min, steamed at 80 C for 50 min, and smoked at 50 C for 150 min. The three processes have been completed by an electric heating flue gas furnace (Zhucheng Yizhong Machinery Co., LTD., Weifang, China). After cooling, the samples were individually packaged in polyethylene bags applying a vacuum packaging machine (Zhucheng Yizhong Machinery Co., LTD., Weifang, China) and stored at 4 1 C for subsequent analysis.Table 1. Formulations of sausages with alternative of pork fat at Auricularia cornea (AC). Components Pork lean meat Pork back fat AC Salt Sugar White pepper Carrageenan Isolated soy protein Dry starch Ice Total Manage 49 21 0 1.5 1 0.2 0.three 2.eight 4.two 20 one hundred AC25 49 15.75 five.25 1.5 1 0.2 0.3 two.eight 4.2 20 100 AC50 49 ten.5 10.five 1.5 1 0.2 0.three 2.eight four.two 20 one hundred AC75 49 5.25 15.75 1.5 1 0.2 0.three 2.8 four.two 20 one hundred AC100 49 0 21 1.5 1 0.two 0.3 2.eight 4.two 20Notes: Handle (0), AC25 (25), AC50 (50), AC75 (75), AC100 (100) had been substitution of pork fat by AC, respectively.Coatings 2021, 11,three of2.three. Proximate Composition and Energy Worth The proximate composition of cooked sausages was detected foundation the Association.
