Application of porcini mushroom (Boletus edulis) to improve the quality of frankfurters

Abstract

The antioxidant and antimicrobial properties of Boletus edulis decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. The addition of mushroom delayed the increase in the total number of aerobic mesophilic microorganisms during the storage. The incorporation of B. edulis in cooked sausages resulted in the significantly higher hardness of frankfurters in comparison with control, during chilled storage. Mushroom addition significantly affected the color of sausages throughout storage, but no deficiencies in sensory acceptance test were obtained. Generally, this mushroom can be used as a natural antioxidant to interfere with microorganism growth and extend the shelf life of cooked pork sausages during refrigerated storage. Practical applications In this study, the addition of B. edulis has proven to be a potent antioxidant and antimicrobial ingredient that extends the shelf life of frankfurters. That could be an interesting finding in potentially reducing or replacing commercial antioxidants with a natural, healthier variant of food additives.