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Mechanism of improving emulsion stability of emulsion-type sausage with oyster mushroom (Pleurotus ostreatus) powder as a phosphate replacement
Author
Jung, Doo Yeon; Lee, Hyun Jung; Shin, Dong-Jin; Kim, Cho Hyun; Jo, Cheorun
Journal Title
Meat Science
Publication Year
2022
Topics
Summary
This research evaluated the potential of oyster mushroom powder (OMP) as a phosphate alternative by improving emulsion stability of emulsion-type sausage. OMP addition improved the physicochemical properties of sausage, effectively prevented lipid oxidation, and delayed the growth of aerobic bacteria during cold storage. The results indicated that polysaccharides in OMP played a key role in enhancing emulsion stability through increased viscosity and steric hindrance.
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