Effects of <i>Lentinula edodes</i> on Properties and Odor Release Capacity of Myofibrillar Protein in the Chicken Meat Fillings

ABSTRACT The myofibrillar proteins (MPs) are regarded as an important component of muscle tissue, and their molecular structure directly determines the quality of meat products. However, the effect of Lentinula edodes on the MPs properties of the chicken meat fillings has not been elucidated. This study investigated the influence of rehydrated (DLN‐MP) and fresh L. edodes (FLN‐MP) on the structure and flavor release of MPs in chicken meat fillings. Adding L. edodes reduced β‐turn in MPs, altered the polarity of the microenvironment around tyrosine and tryptophan residues, and inhibited the oxidation of aromatic amino acids. Compared with the filling without added L. edodes (C‐MP), the surface hydrophobicity (S 0 ‐ANS) of DLN‐MP and FLN‐MP was decreased from 1480 to 705.67 and 1038.67. Meanwhile, the total sulfhydryl content was increased from 286.74 to 622.22 and 552.26 nmol/mg, respectively. It was indicated by flavor release analysis that the release of odorant molecules within the matrix was enhanced by the addition of L. edodes , with a more pronounced effect exhibited by rehydrated L. edodes . This enhancement was attributed to cell structure disruption during the drying process, by which the liberation of bioactive compounds was facilitated. The trans‐anethole exhibited the strongest binding affinity to myosin compared to estragole, 1‐octanol, nonanal, decanal, and 3‐heptanone, driven by exposed hydrophobic domains, hydrogen bonding, and specific residue interactions. This study provides a theoretical basis for utilizing edible fungi to modulate protein structure and enhance flavor perception of meat product.