Abstract

Pleurotus eryngii, also named king oyster mushroom, is a fast developing mushroom in recent years. This study employed P. eryngii as the main material to make sausage-like gel food. The effects of the kinds, addition method and amount and compound of edible gums on the qualities of P. eryngii sausage were investigated. The results showed that adding optimal edible gum can improve textural and sensory properties, increase water holding capacity and reduce cooking loss of P. eryngii sausage. During nine test edible gums, carageenan exhibited the best influence on sausage’s quality on the whole. Carageenan should been added at the powder form and the optimal concentration was 0.6% for mushroom pulp. Compound 0.4% carageenan with 0.2% konjac gum produced better qualities than 0.6% carageenan only. The optimal ingredient for P. eryngii sausage was: mushroom pulp 100%, soy protein 15%, corn starch 10%, chicken 18%, carageenan 0.4%, konjac gum 0.2%, sugar 0.7%, salt 1.3%, oil 5% and spices 1.4%. The interior of sausage presented a good network structure and a stable gel system observed by environmental scanning electron microscope. This study shows that sausage preparation is a feasible and potential method for the processing of P. eryngii.

Keywords:

Carageenan, edible gum, mushroom, Pleurotus eryngii, sausage,

References

1. Doner, L.W., 2001. Determining sugar composition of food gum polysaccharides by HPTLC. Chromatographia, 53(9-10): 579-591.
   CrossRef    
2. Jeong, Y.T., S.C. Jeong, Y.A. Gu, R. Islam and C.H. Song, 2010. Antitumor and immunomodulating activities of endo-biopolymers obtained from a submerged culture of Pleurotus eryngii. Food Sci. Biotechnol., 19(2): 399-404.
   CrossRef    
3. Kang, M.Y., C.W. Rico and S.C. Lee, 2012. In vitro antioxidative and antimutagenic activities of oak mushroom (Lentinus edodes) and king oyster mushroom (Pleurotus eryngii) byproducts. Food Sci. Biotechnol., 21(1): 167-173.
   CrossRef    
4. Kim, J.I., M.J. Kang, J. Im, Y.J. Seo, Y.M. Lee, J.H. Song, J.H. Lee and M.E. Kim, 2010. Effect of king oyster mushroom (Pleurotus eryngii) on insulin resistance and dyslipidemia in db/db mice. Food Sci. Biotechnol., 19(1): 239-242.
   CrossRef    
5. Li, F. and Q. Li, 2008. Research on producing containing P. ostreatus sausage. Food Ind., 2: 37-38.
   
6. Lu, F., B. Li, S. Li and J. Sun, 2013. Preparation of sausage of Hypsizygus marmoreus. J. Henan Ins. Sci. Technol., 41(6): 9-11.
   
7. Moonmoon, M., M.N. Uddin, S. Ahmed, N.J. Shelly and M.A. Khan, 2010. Cultivation of different strains of king oyster mushroom (Pleurotus eryngii) on saw dust and rice straw in Bangladesh. Saudi J. Biol. Sci., 17(4): 341-345.
   CrossRef    PMid:23961095 PMCid:PMC3730573    
8. Mudgil, D., S. Barak and B.S. Khatkar, 2014. Guar gum: Processing, properties and food applications-A Review. J. Food Sci. Technol., 51(3): 409-418.
   CrossRef    PMid:24587515 PMCid:PMC3931889    
9. Ngai, P.H. and T.B. Ng, 2006. A hemolysin from the mushroom Pleurotus eryngii. Appl. Microbiol. Biot., 72(6): 1185-1191.
   CrossRef    PMid:16804695    
10. Pérez-Mateos, M. and P. Montero, 2000. Contribution of hydrocolloids to gelling properties of blue whiting muscle. Eur. Food Res. Technol., 210(6): 383-390.
    CrossRef    
11. Pietrasik, Z., 2003. Binding and textural properties of beef gels processed with k-carageenan, egg albumin and microbial transglutaminase. Meat Sci., 63(3): 317-324.
    CrossRef    
12. Saha, D. and S. Bhattacharya, 2010. Hydrocolloids as thickening and gelling agents in food: A critical review. J. Food Sci. Technol., 47(6): 587-597.
    CrossRef    PMid:23572691 PMCid:PMC3551143    
13. Sun, M. and M. Ding, 2006. Study on the processing technology of sausage of Lentinus edodes. Modern Agri. Sci. Technol., (8): 134-135.
    
14. Wang, H.X. and T.B. Ng, 2006. Purification of a laccase from fruiting bodies of the mushroom Pleurotus eryngii. Appl. Microbiol. Biot., 69: 521-525.
    CrossRef    PMid:16075291    
15. Wei, G., W. Zhong, C. Yuan and et al., 2005. Preparation of sausage of enoki mushroom. Meat Ind., 1: 16-18.
    
16. Zhang, H., J. Zhang, A. Liu and et al., 2013. Analysis of nutritional components and bioactive substances of Pleurotus eryngii. Acta Nutrimenta Sinica, 35(3): 307-309.
    

Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.