Development of functionality meat by mushroom fermentation

本应用研究课题实验的主要内容是筛选发酵食用菌，生产含有β-D-葡聚糖等的功能性肉制品，提高食用菌来源产生的抗凝血酶活性、纤溶活性、抗氧化活性和免疫力，防止心肌梗死、脑血栓等血栓形成，预防癌症。研究结果表明，裂褶菌适合用于肉类发酵，随着发酵时间的延长，肉悬浮液中甘油三酯的含量下降，游离脂肪酸含量增加，说明裂褶菌作为一种新型加工食品不仅具有功能性，而且作为一种新型加工食品是有效的，如总胆固醇和游离胆固醇在发酵后的各个时期都有下降的趋势，呈现出特有的风味。此外，尽管需要进行详细的实验，但通过本研究明确了蘑菇发酵肉类可以分解脂肪和胆固醇，并且蘑菇发酵肉类肯定适合于生产更健康的肉类。

The main contents of an experiment of this application research task screen mushroom which ferments meat, It is manufacturing the functional meat which has beta-D-glucan etc. which heighten the anti-thrombin activity, the fibrinolytic activity, anti-oxidization activity, and immunity power which arise by the mushroom origin and the fermentation action which prevent thromboses, such as myocardial infarction and cerebral thrombosis, and prevent cancer. As a result of research, Schizophyllum commune is suitable for the fermentation of meat, the amount of triglyceride in meat suspension decreases with fermentation, and free fatty acid is increasing, It was suggested that not only functionality but it is effective as a new processed food, such as that total cholesterol and free cholesterol also showed the downward tendency and presenting flavor peculiar after each fermentation period. Furthermore, it became clear that fat and cholesterol can be decomposed by fermenting meat in mushroom by this research although a detailed experiment is required, and the fermentation of the meat by mushroom was sure of it being suitable for manufacture of healthier meat.