Effects of Coprinus comatus (chicken drumstick mushroom) on the quality characteristics of low nitrite-backfat Cantonese sausages

This study investigated the chemical composition, physicochemical properties, antioxidant activity and volatile compounds of low nitrite-backfat Cantonese sausages, and the antimicrobial effects, protein decomposition, lipid peroxidation and sensory properties were assessed during 7 d of refrigeration. Four independent replications of sausages were produced to compare groups: the Control and four groups with various levels of Coprinus comatus (CC) and backfat (BF) contents added (Sample 1: 50 g/kg CC and 150 g/kg BF; Sample 2: 100 g/kg CC and 100 g/kg BF; Sample 3: 150 g/kg CC and 50 g/kg BF and Sample 4: 200 g/kg CC). The results showed that the inclusion of CC improved (P < 0.05) the protein content (28.88–32.14%), ash content (2.51–3.56%), dietary fiber (0.87–1.65%), b* values (18.65–19.04), antioxidant activity (75–85% in DPPH and 20–25% in ABTS), and volatile compounds (up to 48 types), but reduced (P < 0.05) the cohesiveness (0.41–0.48), chewiness (86.8–47), hardness (5884-1558), and residual nitrite content (<6 mg/kg) of the sausage. There were no significant differences (P > 0.05) between the treatments in terms of moisture, water activity, pH, and springiness of the sausages. Sausages incorporated with C. comatus showed a decrease in microbiological counts, total volatile nitrogen, and thiobarbituric acid reactive substances during 7 d of refrigeration compared to the Control. Sausage formulation with 50% C. comatus and 50% back fat earned the best overall acceptability by considering the sensorial properties.