ArticleFoods (Basel, Switzerland)2022
Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meatballs during Cold Storage.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 32 citations in OpenAlex.
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- Effects of different low-phosphate formulations on the quality of prepared pork patties under repeated freeze-thaw cycles: Water retention, texture, and sensory properties.Food chemistry: X · 2026Article
- Application of fermented rose-mulberry fruit composite to enhance the antioxidant capacity, flavor, and sensory characteristics of mulberry wine.RSC advances · 2025Article
- UHPLC-MS/MS-Based Metabolomics Identifies Freshness Biomarkers and Temporal Spoilage Threshold in Refrigerated Goose Meat.Foods (Basel, Switzerland) · 2025Article
- Identification of Biomarkers for Meat Quality in Sichuan Goats Through 4D Label-Free Quantitative Proteomics.Animals : an open access journal from MDPI · 2025Article
- Effect of 6-gingerol on oxidative stability and quality characteristics of mutton meatballs during refrigerated storage.Food chemistry: X · 2024Article
- Lentinan-functionalized PBAE-G-nanodiamonds as an adjuvant to induce cGAS-STING pathway-mediated macrophage activation and immune enhancement.Journal of pharmaceutical analysis · 2024Article
- Changes in Flavor-Related Biomarkers in Pacific Oysters (Foods (Basel, Switzerland) · 2024Article
- Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky.Frontiers in nutrition · 2024Article
- Fatty Acid Profile, Health Lipid Indices, and Sensory Properties of Meat from Pekin Ducks of Different Origins.Animals : an open access journal from MDPI · 2023Article
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
Abstract
The effects of different concentrations of lentinan (LNT) (0, 0.5, 1, 2 and 4%) on the oxidation characteristics and physicochemical properties of goose meatballs were investigated during different cold storage (4 °C) stages (3, 7 and 12 days). After adding LNT, the thiobarbituric acid reactive substances (TBARS) and total volatile base nitrogen (TVB-N) of goose meatballs significantly decreased compared to the LNT-free sample during cold storage, which indicated that LNT can inhibit the fat oxidation and the release of nitrogenous substances. Meanwhile, the presence of LNT makes microstructure of the goose meatball samples become denser during the whole storage time. The headspace solid phase microextraction gas chromatography-mass spectrometry (SPME-GC-MC) results showed that the proportion of aldehydes in the 4% LNT group reached 0 during storage, suggesting that high LNT concentration inhibits the formation of oxidized products in meat products. The sensory evaluation showed that the addition of LNT improved the color, appearance, flavor, and overall acceptance of goose meatballs, and the 2% LNT group had the highest score in overall acceptance. In summary, the addition of LNT could delay lipid oxidation and improve the quality of goose meatballs during cold storage.
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