Application of Auricularia cornea as a Pork Fat Replacement in Cooked Sausage

The effect of Auricularia cornea (AC) as an alternative for pork fat on the physico-chemical properties and sensory characteristics cooked sausage were evaluated. results indicated that replacement with AC led to a significant increase in protein, ash, moisture, cooking loss, water holding capacity, springiness, chewiness, especially isoleucine, leucine, proline, palmitic, palmitoleic, oleic, arachidonic acids sausages. In contrast, reduced level (12.61%–87.56%) energy (5.76%–56.40%) addition, mild lightness, yellowness, whiteness, soft texture, while it did not affect activity From point view, all sausages judged acceptable, substitution 75% by exhibited best characteristics. word, is promising food partially replace