The aim of this work was to evaluate the quality and sensory properties of Cantonese sausages incorporated with dried straw mushrooms. Five types of sausage with the addition of 0%, 1%, 2%, 3%, and 4% straw mushrooms were prepared, and their physicochemical traits and sensory acceptance were investigated. The results showed that incorporation of straw mushrooms improved the physical properties, significantly decreased peroxide value, increased the amount of amino acids and volatile compounds, and introduced new volatiles (aldehyde and ester compounds) to Cantonese sausages. Compared to sausages without addition of straw mushrooms, the amount of essential amino acids increased 8-fold, the P/S ratio of fatty acid increased to 0.46 similar to the recommended nutritional value, and the lipid peroxide value reduced 10-fold in Cantonese sausages with addition of 4% straw mushrooms. These results indicate that incorporation of straw mushrooms could be an efficient way to obtain nutritional and healthy Cantonese sausages.

这项工作的目的是评估结合了干草菇的广东香肠的质量和感官特性。制备了五种类型的香肠，分别添加了0％，1％，2％，3％和4％的草菇，并对其理化特性和感官接受度进行了研究。结果表明，加入草菇可改善物理性能，显着降低过氧化物值，增加氨基酸和挥发性化合物的含量，并向广东香肠中引入新的挥发性物质（醛和酯化合物）。与不添加草菇的香肠相比，必需氨基酸的含量增加了8倍，脂肪酸的P / S比增加到0.46，与建议的营养价值相似，在添加4％的草菇的情况下，广东香肠中的脂质过氧化物值降低了10倍。这些结果表明，掺入草菇可能是获得营养健康的广东香肠的有效途径。