Effects of Lentinus Edodes on the physico-chemical, oxidation and flavor characteristics of carp surimi

The concept of healthiness and sustainability has promoted the innovation and development of “clean-label” products. Physico-chemical, oxidation and flavor characteristics of carp surimi with different amounts of Lentinus Edodes (LE) (0–10%) as a “clean-label” ingredient were investigated. Specifically, the color changes induced by the LE addition were not visually obvious. The 4%–10% LE addition could enhance the water holding capacity , gel strength , hardness, total reducing power and free radical scavenging rate of the samples. The cooking loss was at good levels with 6%–8% LE and negatively related to gel strength by Pearson correlation analysis. The rheological characteristics, immobilize water distribution, microstructure varied with the LE addition, and 6% addition amount was their important turning point. The total reducing power and free radical scavenging rate were positively correlated with the amounts of LE, and the minimal lipid and protein oxidation was observed at 6%–8% LE. Besides, LE addition enhanced salty and umami tastes and enriched the alcohols, aldehydes and ketones of samples. As a result, the moderate addition of LE could improve the quality of carp surimi and LE had potential to be a “clean-label” ingredient in carp surimi.