该研究以牛肉糜及其蛋白为对象，比较了草菇粉（5%，m/m）处理前后牛肉肉糜的理化性质、蛋白溶解性、肌原纤维蛋白的结构、聚集状态及流变特性等的变化，以解析草菇对牛肉糜品质的影响机理。结果显示：草菇会有效降低肉糜的蒸煮损失率，但造成肉糜的pH值和挥发性盐基氮含量提高，产品色泽变暗。其中，草菇处理48 h后肉糜样品蒸煮损失最低（3.44%），较对照组减少约4.48倍。与此同时，随着处理时间的延长，蛋白溶解性先降低后增加，肌原纤维蛋白的羰基化及巯基向二硫键的转化程度逐渐提高，α-螺旋的含量由34.50%降低至29.50%。草菇处理后，蛋白质的降解与聚集程度提高，凝胶流变性能得到显著改善。上述研究结果表明，草菇中的内源成分可能通过促进蛋白质氧化和水解，来影响肉糜制品的风味和质构等品质。该研究结果有助于解析食用菌对肉制品品质的影响机理，并为食用菌在新型风味肉制品开发中的应用提供理论依据。

In this study, the physicochemical properties of beef paste and the solubility, structure, aggregation state, and rheological properties of myofibrillar protein were compared before and after Volvariella volvacea (Vv) powder (5%, m/m) treatment, in order to analyze the mechanism of straw mushroom on beef paste quality. The results showed that Vv effectively reduced the cooking loss rate of beef paste, but increased the pH value and volatile base nitrogen content of meat, and darkened the color of meat. Among them, the cooking loss of beef paste samples was the lowest (3.44%) after 48 h of treatment, which was 4.48 times lower than that of the control group. At the same time, with the extension of treatment time, protein solubility decreased first and then increased, the degree of carbonylation and conversion of sulfhydryl group to disulfide bond gradually increased, and the content of α-helix gradually unwound from 34.50% to 29.50%. After treatment, the degree of protein degradation and aggregation was increased, and the gel rheology was significantly improved. These results indicate that the endogenous components of Vv may affect the flavor and texture of meat products by promoting protein oxidation and hydrolysis. The above research results are helpful to analyze the influence mechanism of edible fungi on the quality of meat products, and provide theoretical basis for the application of Vv in the development of new flavor meat products.

广东省基础与应用基础研究基金项目（2019B1515210018）；清远市科技计划项目（DZXQY031）；广州市科技计划项目（201807010080）