| Popis: |
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 |
