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. 2025 Jun 28;14(13):2296.
doi: 10.3390/foods14132296.

Enhancing Product Quality, Nutrition, Antioxidant Capacity, and Sensory Quality of Chicken Sausages by Replacing Fats with Agaricus bisporus and Soybean Oil

Haijuan Nan  1   2 , Haixu Zhou  1   2 , Tetiana M Stepanova  3 , Zongshuai Zhu  1   2 , Bo Li  1   2
Affiliations

Enhancing Product Quality, Nutrition, Antioxidant Capacity, and Sensory Quality of Chicken Sausages by Replacing Fats with Agaricus bisporus and Soybean Oil

Haijuan Nan et al. Foods. .

Abstract

There are growing health concerns regarding high-fat meat products. This study systematically evaluated the quality of reformulated chicken sausages through progressive substitution (30%, 60%, and 90%) of traditional pork-back fat with an Agaricus bisporus-soybean oil complex. The 60% substitution optimized texture, fatty acids, and sensory properties: hardness increased from 4332.38 N (control) to 5810.04 N, and chewiness from 3048.55 N to 3896.93 N. Linoleic acid (C18:2n6) rose from 13.00 to 32.81 g/100 g and α-linolenic acid (C18:3n3) from 0.60 to 3.05 g/100 g, improving the PUFA/SFA ratio from 0.40 to 1.15). Sensory scores (flavor/taste/overall) increased from 6.0/5.1/6.6 to 7.2/5.6/7.4. After 35-day storage, TBARS values (0.161, 0.147, 0.126 mg/100 g for 30%/60%/90% groups) remained below the control (0.232 mg/100 g). Meanwhile, the reduced-fat sausages exhibited a deeper, less saturated red hue. Scanning electron microscopy (SEM) revealed an enhanced network structure in the sausage matrix. The reformulated sausages maintained essential product characteristics such as cooking yield, moisture retention, protein content, and amino acid profile while achieving a 9.5-16.1% reduction in energy value. These findings collectively demonstrate that the A. bisporus-soybean oil complex effectively enhances the product quality, nutrition, antioxidant capacity, and sensory quality of reduced-fat chicken sausages, demonstrating this plant-based composite as a promising functional ingredient for developing healthier meat products.

Keywords: Agaricus bisporus; antioxidant capacity; chicken sausage; fat substitutes; nutrition; product quality; sensory quality; soybean oil.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Effects of replacing lipid with ABSO on the cooking yield of sausages (g/100 g). Experimental groups (CK, T30, T60, T90) corresponded to 0%, 30%, 60%, and 90% lipid substitution in sausage formulations. ‘ns’ indicates no significant intergroup differences (p > 0.05) within experimental groups.
Figure 2
Figure 2
Effects of replacing lipid with ABSO on microstructure of sausages. (Scale bar: 100 μm, Mag: 500×). Experimental groups (CK, T30, T60, T90) corresponded to 0%, 30%, 60%, and 90% lipid substitution in sausage formulations.
Figure 3
Figure 3
Effects of replacing lipid with ABSO on sensory score of sausages. Experimental groups (CK, T30, T60, T90) corresponded to 0%, 30%, 60%, and 90% lipid substitution in sausage formulations.
See this image and copyright information in PMC

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