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

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.