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This study investigated the effects of varying addition levels (0, 2.5%, 5.0%, 7.5%) of two edible mushroom powders, Pleurotus eryngii and Hypsizygus marmoreus, on the quality of pork patties during high-temperature roasting. A comprehensive evaluation was conducted on the taste, volatile flavor compounds, lipid oxidation, α-dicarbonyl compounds (α-DC), and sensory attributes of roasted meat patties. Mushroom powders addition increased the moisture content, redness (a*), and yellowness (b*), enhanced flavor nucleotides (guanosine monophosphate (GMP) and xanthosine monophosphate (XMP)), free amino acids, taste activity value, equivalent umami concentration (EUC), as well as improved sensory attributes (color, odor, taste, and acceptability) in roasted patties. The umami amino acid content increased by 4.2-fold in roasted patties containing 7.5% H. marmoreus powders. The EUC of roasted patties with P. eryngii, and H. marmoreus powders increased by 1.1 to 4.3-fold and 1.1 to 3.4-fold, respectively. All treatment groups significantly reduced the contents of undesirable aldehydes, including pentanal, hexanal, and heptanal. H. marmoreus powders reduced the percentage of aldehydes in total volatile compounds from 88.09% in the control group to 42.15%~78.94% and introduced mushroom-specific flavors, improving overall flavor harmony. Additionally, mushroom powder treatments significantly reduced malondialdehyde levels by 57.81%~89.69%. H. marmoreus groups decreased α-DC, such as glyoxal (19.86%~34.76%) and methylglyoxal (52.57%~76.38%). These results indicated that edible mushrooms, serving as fat substitutes, particularly when 5.0%~7.5% H. marmoreus powder was added, enhanced the odor, taste, texture, and overall acceptability of roasted pork patties. Simultaneously, they reduce lipid oxidation and α-DC formation, indicating H. marmoreus potential to enhance product quality.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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