Abstract:

The effect of Auricularia auricular polysaccharides (APP) on texture properties of minced pork as well as their
antioxidant potential in minced pork was studied in comparison with those of BHA and carrageenan. In the present study,
minced pork samples added with 0.6%, 1% and 3% APP, 0.2% BHA and 0.1% carrageenan, respectively were stored at
4 ℃ for 9 days. Changes in hardness, springiness, resilience, thiobarbituric acid reactive substances (TBARS) value, and
total thiol group and carbonyl group contents in minced pork were measured during the storage period. The results showed
that 3% APP could reduce the initial hardness of minced pork significantly (P < 0.05) and 1% APP could retard the increase
in hardness, while it had no significant effect on springiness or resilience. The minced pork with AAP addition had lower
TBARS values and higher thiol group content than the control without AAP addition (2.09 mg/kg). Meanwhile, 3% AAP
could suppress the generation of carbonyl and this effect was similar to that of 0.2% BHA. In summary, APP can be added
to minced pork to improve texture properties as a natural alternative to the synthetic antioxidant (BHA).

Key words: Auricularia auricular polysaccharides (AAP), minced pork, texture properties, antioxidant activity