三种食用菌对冻融猪肉饼贮藏品质的影响OA北大核心CSTPCD

To assess the effects of incorporating edible mushrooms on the quality of frozen and thawed pork patties,this study utilized three mushrooms varieties(Pleurotus eryngii,Hypsizygus marmoreus,and Lentinus edodes)at varying inclusion rates(0,1％,5％,and 10％).The pH,moisture content,thawing loss,thiobarbituric acid reactive substances(TBARS)levels,and carbonyl content across multiple freeze-thaw cycles(0,1,3,and 5 times)were measured,while morphological also changed on the surfaces of patties.The objective was to identify the optimal type and proportion of mushrooms to enhance the quality of the pork patties and to elucidate the underlying mechanisms of their impact.Results indicated that repeated freeze-thaw cycles significantly increased thawing loss,POV,TBARS values,and carbonyl content in the control group(P＜0.05),whereas moisture content,sulfhydryl content and structural integrity were markedly reduced(P＜0.05).The inclusion of edible mushrooms notably diminished thawing loss compared to the control(P＜0.05),with a 1％addition of Pleurotus eryngii showing the most substantial inhibition of lipid and protein oxidation after five cycles(P＜0.05).Furthermore,while mushroom addition generally decreased the pH of pork patties,a 1％supplementation of Pleurotus eryngii significantly elevated pH levels after three freeze-thaw cycles(P＜0.05).In terms of morphology and olfactory properties,patties with Pleurotus eryngii were denser and emitted a mild mushroom scent.Specifically,those with 1％added Pleurotus eryngii retained an appealing color through all assessed freeze-thaw cycles,with appearance scores of 91.2,82.8,68.8,and 42.3 respectively,which were 0.97,1.14,1.26,and 1.65 times higher than the control group.Principal component analysis(PCA)corroborated the superior quality enhancement of pork patties with 1％Pleurotus eryngii addition after five freeze-thaw cycles,to provide theoretical basis and technical support for its application in quality control of frozen meat products.