This research evaluated the utilization of winter mushrooms as a replacement for phosphate in emulsion-type sausages. Winter mushroom powder (WMP) was added to the sausages at 0, 0.5, 1.0, 1.5, and 2.0% (w/w), and phosphate was added at 0.3% as a positive control. The WMP additions above 1.0% increased the pH of meat batter and efficiently inhibited the exudation of fat from the sausages (p < 0.05). Lipid oxidation of sausages was inhibited by the addition of WMP (p < 0.05). On the other hand, the addition of phosphate and WMP provided different instrumental texture properties. However, no adverse effects were observed with respect to the color and sensory properties of the sausages containing WMP, except for that containing 2.0% WMP. Therefore, this research indicates that WMP can effectively replace phosphate in meat products, and that the most effective addition level may be 1.0% WMP.

这项研究评估了冬季蘑菇作为乳化型香肠中磷酸盐的替代品的利用。将冬菇粉（WMP）分别以0、0.5、1.0、1.5和2.0％（w / w）的量添加到香肠中，并以0.3％的比例添加磷酸盐作为阳性对照。高于1.0％的WMP添加可提高肉糊的pH值，并有效抑制香肠中脂肪的渗出（p  <0.05）。加入WMP可以抑制香肠的脂质氧化（p <0.05）。另一方面，磷酸盐和WMP的添加提供了不同的仪器质地特性。然而，除了含2.0％WMP的香肠外，未观察到含WMP的香肠在颜色和感官特性方面的不利影响。因此，这项研究表明，WMP可以有效替代肉制品中的磷酸盐，最有效的添加量可能是WMP的1.0％。