Xiaoxia Yan

Pork patties were prepared by replacing lean pork with Agaricus bisporus (AB) at 25%, 50%, 75%, and 100% levels to develop meat products with modified nutritional profiles. The nutritional, physicochemical, and sensory properties of the patties were investigated. The results indicated that as the replacement proportion of AB increased, the patties exhibited higher moisture (from 62.81% to 77.85%), dietary fiber (from 0% to 1.76%), and ash (from 3.27% to 3.73%) content. Concurrently, the fat content decreased from 4.49% to 2.17%, protein fell from 23.79% to 6.70%, and the energy value reduced from 135.57 to 49.67 kcal/100 g). The texture of patties was softened with higher replacement proportion of AB. Sensory evaluation revealed that patties with 25% and 50% replacement proportion of AB received overall acceptability scores of 8.10 and 7.65, respectively, which were not significantly different (p > 0.05) from the control (8.25). The results of this work suggest that AB has potential as a substitute for lean pork to modify nutritional profiles, with up to 50% substitution yielding a product with desirable sensory properties reduced fat and increased dietary fiber.

Blueberry is nutritious but perishable, which could be preserved using edible coatings. However, the blueberry storage kinetics at room conditions were rarely revealed. So, the ‘Emerald’ blueberries were adopted to divided into four groups including control (CK), carboxymethylcellulose (CMC), chitosan (CS) and layer-by-layer coatings (LBL) groups, to analyze the coatings effects on the blueberry qualities and storage kinetics. The LBL coatings extended the storage life up to 9 days at (20 ± 5) °C and (60 ± 10) % relative humidity. Besides, the zero-order reaction models could be represented the storage kinetics parameters like rotting rate, weight loss rate, hardness, SSC, respiration rate, and DPPH∙ scavenging rate for all coatings, except the cell membrane permeability and the POD activity. The blueberry rotting rate in the LBL group were 0.844/day, showing the slowest variation among the four groups. It provided the optimal edible coatings for blueberry preservation.