Abstract Mushrooms are considered to be a next-generation health food due to their rich protein content with high biological value, fiber and bioactive compounds. Utilization of the protein and fiber contents of mushroom for the production of functional meat products with better emulsion characteristics was the aim of this study. Therefore, the influence of mushroom powder (MP) addition (0–3%) on the properties of a model meat emulsion was investigated. Dynamic and creep-recovery analyses were conducted to reveal the effect of MP on emulsion stability by evaluating internal structure variations. Samples with 2% MP added exhibited higher resistance to applied stress and higher gel-like behavior, complex viscosity, pseudoplastic behavior, heat resistance and emulsion strength compared with other samples. Modifications of the chemical structure of emulsions with MP included were confirmed by examination of Fourier-transform infrared spectra. The addition of 2% MP provided a higher protein adsorption at the lipid interface, resulting in a well-ordered emulsion structure. As a final product, cooked meat emulsion exhibited improvement in textural properties with the addition of 2% MP. Therefore, supplementation of emulsions with mushroom powder may help to obtain a functional product with better characteristics.

中文翻译：

---

用蘑菇（双孢蘑菇）粉富集肉糜：对流变学和结构特性的影响

摘要 蘑菇富含蛋白质、生物价值高、纤维质和生物活性化合物，被认为是下一代保健食品。本研究的目的是利用蘑菇的蛋白质和纤维含量生产具有更好乳化特性的功能性肉制品。因此，研究了蘑菇粉 (MP) 添加 (0-3%) 对模型肉糜特性的影响。进行动态和蠕变恢复分析，通过评估内部结构变化来揭示 MP 对乳液稳定性的影响。与其他样品相比，添加 2% MP 的样品表现出更高的抗外加应力和更高的凝胶状行为、复数粘度、假塑性行为、耐热性和乳液强度。通过检查傅里叶变换红外光谱证实了含有 MP 的乳液化学结构的改变。添加 2% MP 在脂质界面提供更高的蛋白质吸附，从而形成有序的乳液结构。作为最终产品，熟肉糜通过添加 2% MP 表现出质地特性的改善。因此，在乳剂中添加蘑菇粉可能有助于获得具有更好特性的功能性产品。