Effect of <i>Oudemansiella raphanipies</i> Powder on Physicochemical and Textural Properties, Water Distribution and Protein Conformation of Lower-Fat Pork Meat Batter

Abstract

The effects of the addition of different amounts (0%, 1%, 2%, 3% and 4%) of Oudemansiella raphanipies powder (ORP) to lower-fat pork batter on its physicochemical, textural and rheological properties, water distribution and protein conformation were evaluated. The results showed that the addition of ORP from 0% to 4% significantly decreased the pH and L* value of pork batter (p p < 0.05). ORP significantly affected protein secondary structure of pork batter. The α-helix content of pork batter with 1–2% ORP decreased and β-sheet content increased. Overall, the addition level of 1–2% ORP effectively improved the texture and water holding capacity of lower-fat emulsified sausage and provides a new reference for developing nutritional meat products.

Keywords

• <i>Oudemansiella raphanipies</i>
• emulsified meat products
• cooking yield
• rheology
• LF-NMR
• Roman spectroscopy