Investigation of the utilization of shiitake mushroom (Lentinula edodes) in fermented goat sucuk

Shiitake mushroom (Lentinula edodes) is utilized in the food industry for its medicinal properties and distinctive aroma. Research has shown that L. edodes is low in fat and rich in protein, fiber, and vitamin D2. The positive effects of its bioactive components on health prove that L. edodes is valuable. It was aimed in this study to investigate the effects of L. edodes powder added to fermented goat sausage on the quality parameters of sausages, to explore its flavoring potential when used with or instead of MSG, and to produce a new functional product with goat meat. Therefore, sausages were examined in four groups as control (K), MSG+BHT (A), L. edodes powder+BHT (B), and MSG+L.edodes (C). Experimental sausage was matured in a fermentation cabinet for 6 days according to determined parameters and stored at 4°C for 60 days. In this process, experimental fermented sausages were subjected to analyses to determine with 3 replicates on days 0,6,30, and 60. With ripening, there was a statistically significant decrease in TMAB, LAB, yeast-mold, pH, and aw values of all sausage groups (p<0.05). Coliform bacteria were detected only on the first day of ripening, ranging from 1.40 to 1.75 log10 cfu/g. Aw values were measured as 0.87-0.88 on day 0 and 0.84-0.85 on day 60. The 32.87-26.97% moisture content on the first day decreased to 18.83-23.19% with drying. An increase in the protein content was observed with ripening (p<0.05). The highest moisture and protein content were observed in B on all days. A decrease was determined in IC50 values of groups A and B until day 30 (p<0.05). The equal umami concentration, where amino acids and 5'nucleotides were evaluated together, was determined to be 9.67±0.1-79.60±5.7 on day 0. The highest were found in group C on all days (p<0.05). Group B has the highest overall sensory acceptability score on day 60. These findings suggest that the addition of L. edodes to fermented goat sausage has a positive effect on product quality.