# Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meathalls during Cold Storage
## 3 Results and Discussion
### Texture Profile Analysis  
TPA is a deformation test to simulate chewing in the human mouth. TPA parameters (hardness, springiness, cohesiveness, and chewiness) offer additional information about the textural characteristics of the meat products [48]. Table 2 presents the effects of LNT content and storage time on texture of goose meatballs during cold storage (4 \({}^{\circ}\)C). In general, the hardness, springiness, cohesiveness, and chewiness of goose meatballs showed a decreasing trend during the whole storage period. This result may be attributed to the decomposition of microorganisms and fat oxidation, which resulted in the enhancement of meat tenderness and a change in the texture of goose meatballs [23; 49]. The addition of LNT affected the texture profile of goose meatballs. Adding LNT could significantly decrease the hardness of goose meatballs compared with the LNT-free sample. In particular, the hardness of 4% LNT group decreased by 18.49, 20.75 and 28.61% compared with the LNT-free sample during 3-, 7- and 12-days storage, respectively. This outcome is consistent with the report by [PERSON] et al. [50] that the addition of Lentinual eodes in sausage led to a decrease in hardness. In addition, a 2-factor ANOVA showed that there was significant interaction effect of the LNT content \(\times\) storage time for hardness (\(p\) = 0.003) of the all sample (Table S1). In this study, the presence of LNT did not affect the springiness and cohesiveness of goose meatballs (\(p\geq\) 0.05), but certain concentrations of LNT (0.5%, 1%, and 2%) would increase the chewiness of samples (\(p\leq\) 0.05) during the storage of 3 days.  
\begin{table}
\begin{tabular}{l c c c c c c} \hline  & **Times/d** & **0\%** & **0.5\%** & **1\%** & **2\%** & **4\%** \\ \hline \multirow{4}{*}{Hardness (N)} & 3 & 4182.76 \(\pm\) 88.46 \({}^{\mathrm{Aa}}\) & 3969.41 \(\pm\) 82.55 \({}^{\mathrm{Ab}}\) & 3724.42 \(\pm\) 111.21 \({}^{\mathrm{Ac}}\) & 3496.33 \(\pm\) 149.70 \({}^{\mathrm{Ad}}\) & 3409.05 \(\pm\) 102.60 \({}^{\mathrm{Ad}}\) \\  & 7 & 4033.74 \(\pm\) 77.62 \({}^{\mathrm{Aa}}\) & 3638.09 \(\pm\) 11.31 \({}^{\mathrm{Bb}}\) & 3547.10 \(\pm\) 43.76 \({}^{\mathrm{Ab}}\) & 3383.15 \(\pm\) 110.56 \({}^{\mathrm{Ac}}\) & 3196.83 \(\pm\) 127.40 \({}^{\mathrm{Bd}}\) \\  & 12 & 3861.21 \(\pm\) 65.21 \({}^{\mathrm{Ba}}\) & 3654.51 \(\pm\) 121.06 \({}^{\mathrm{Bb}}\) & 3150.50 \(\pm\) 111.94 \({}^{\mathrm{Bc}}\) & 2938.62 \(\pm\) 108.77 \({}^{\mathrm{Bd}}\) & 2756.58 \(\pm\) 46.28 \({}^{\mathrm{Ce}}\) \\ \multirow{4}{*}{Springiness (mm)} & 3 & 0.18 \(\pm\) 0.02 \({}^{\mathrm{Aab}}\) & 0.21 \(\pm\) 0.04 \({}^{\mathrm{Ab}}\) & 0.24 \(\pm\) 0.06 \({}^{\mathrm{Aa}}\) & 0.19 \(\pm\) 0.02 \({}^{\mathrm{Aab}}\) & 0.16 \(\pm\) 0.01 \({}^{\mathrm{Ab}}\) \\  & 7 & 0.10 \(\pm\) 0.01 \({}^{\mathrm{Bb}}\) & 0.12 \(\pm\) 0.01 \({}^{\mathrm{Bc}}\) & 0.15 \(\pm\) 0.00 \({}^{\mathrm{Ba}}\) & 0.11 \(\pm\) 0.01 \({}^{\mathrm{Bb}}\) & 0.12 \(\pm\) 0.01 \({}^{\mathrm{Ba}}\) \\ \cline{1-1}  & 12 & 0.09 \(\pm\) 0.01 \({}^{\mathrm{Ba}}\) & 0.10 \(\pm\) 0.01 \({}^{\mathrm{Ba}}\) & 0.10 \(\pm\) 0.00 \({}^{\mathrm{Ba}}\) & 0.10 \(\pm\) 0.01 \({}^{\mathrm{Ba}}\) & 0.10 \(\pm\) 0.01 \({}^{\mathrm{Ca}}\) \\ \hline \end{tabular}
\end{table}
Table 2: Effects of LNT content and storage time on texture of goose meatballs during cold storage (4 \({}^{\circ}\)C).  
Figure 3: **(A)** Microstructure of goose meatballs and their corresponding binarized images with LNT content and storage time during cold storage (4 \({}^{\circ}\)C). The first number 3, 7, 12 represents the storage days, and the second number 0, 0.5, 1, 2, 4 represents the content of LNT. **(B)** Fractal dimension (Df) calculated using the box counting method from SEM binary images of goose meatballs. Capital letters indicate significant differences between different storage times for the same sample (\(p\leq\) 0.05). Lowercase letters indicate significant differences between different contents of LNT sample during the same storage time (\(p\leq\) 0.05).