The modulatory effects of shiitake mushrooms on the quality and flavor profiles of steamed low-salt chicken meatballs

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-04-28 DOI:10.1016/j.ijgfs.2025.101190

Yue Geng , Songyi Lin , Hongli Wang , Yantong Li , Menglong Sheng , Dong Chen

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引用次数: 0

Abstract

The modulatory effects of shiitake mushrooms (SM) as the natural ingredient at 0–25 % levels on the quality and flavor profiles of steamed low-salt chicken meatballs were investigated, including color, texture, water content, rheological qualities, microstructure, oxidation stability, and flavor characteristics. The addition of SM significantly improved the gel strength, springiness, water holding capacity, cooking loss and rheological properties of the samples, altered the microstructure and water distribution, and endowed them a denser structure. In particular, the improvement of the above quality characteristics was most pronounced when the addition amount of SM was 15 %. The antioxidant capacity of the samples with SM was enhanced, and lipid oxidation and protein oxidation were inhibited. Pearson analysis showed that the reduction of oxidation degree was associated with the improvement of texture. Furthermore, the sample with 5 % SM augmented the perception of umami and saltiness. The concentrations of aroma compounds such as 1-octene-3-ol, 2-octanol and 3-octanone were increased in the samples with SM. SM has shown potential as a natural and clean-label ingredient for improving the quality of steamed low-salt chicken meatballs.

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香菇对低盐鸡肉丸品质及风味的调节作用

研究了天然成分香菇（SM）在0 ~ 25%水平下对低盐鸡肉肉丸的色泽、质地、含水量、流变特性、微观结构、氧化稳定性和风味特性的调节作用。SM的加入显著改善了样品的凝胶强度、弹性、持水量、蒸煮损失和流变性能，改变了样品的微观结构和水分分布，使其具有更致密的结构。其中，SM添加量为15%时，上述品质特性的改善最为明显。添加SM后，样品的抗氧化能力增强，脂质氧化和蛋白质氧化受到抑制。皮尔逊分析表明，氧化程度的降低与织构的改善有关。此外，含有5% SM的样品增强了鲜味和咸味的感觉。添加SM后，1-辛烯-3-醇、2-辛醇和3-辛酮等芳香化合物的浓度均有所增加。SM已经显示出作为一种天然和清洁标签成分的潜力，可以提高蒸低盐鸡肉丸的质量。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.