不同食用菌蛋白对蛹虫草猪肉脯品质的影响

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中图分类号：TS201.21 文献标志码：A

DOI：10.3969/j.issn.1000-9973.2026.04.014

文章编号：1000-9973（2026）04-0100-06

Effect of Different Edible Fungi Proteins on Quality of Cordyceps militaris Pork Jerky

LIN Tong1'²， SHEN Chang1， JIAO Wen-xuan1， ZHANG Zi-wei³， XIE Chun-yan1，2*

（1.College of Life Science，Langfang Normal University，Langfang O65000，China; 2. Technical

Innovation Center for Utilization of Edible and Medicinal Fungi in Hebei Province， College of Life Science，Langfang Normal University，Langfang O65ooo，China； 3. College of Food Science and Technology， Hebei Normal University of Science and Technology， Changli 066600，China）

Abstract： Edible fungi proteins are rich in branched-chain amino acids and their gel properties are mild，which have become a research hotspot for new types of alternative proteins. However，less research has been done in their application in dried meat products. In this study，with Cordyceps militaris and lean pork as the raw materials，the effcts of four edible fungi proteins （Lentinula edodes protein，Pleurotus ostreatus protein， Flammulina velutiper protein and Pleurotus eryngi protein） and sodium caseinate on the quality of Cordyceps militaris pork jerky are systematically investigated. The results show that edible fungi proteins significantly reduce the surface hardness，surface thickness，core hardness and brittleness of pork jerky （ .P<0.05 ，and the pork jerky added with P . ostreatus protein shows the greatest reduction and the highest sensory score. The edible fungi proteins increase the moisture content of pork jerky to about 19% and increase the soluble protein content to 8～11g/100g ，while the fat content and microbial indexes of various groups show no significant diferences，all in accordance with the national standards. In addition，the pork jerky is rich in bioactive components such as cordycepin and adenosine，and the edible fungi proteins have no significant effect on the active components.In conclusion， edible fungi proteins can replace traditional water-retaining agents，improving water retention property and sensory quality while maintaining functional activity，providing a green technological basis for the development of instant Cordyceps militaris pork jerky.

Key words： edible fungi; protein;pork jerky;quality;Cord yceps militaris

肉脯是以瘦肉为原料，经切片、调味、腌制、摊筛、烘干、烤熟、压片、冷却、包装等工序制成的即食片状肉制品，其色泽棕红或鲜红，肉香浓郁，口感干香耐嚼，开袋即食，是我国传统的高蛋白休闲食品 [1-2] 。（剩余9309字）