# Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meathalls during Cold Storage
###### Abstract  
The effects of different concentrations of lentinan (LNT) (0, 0.5, 1, 2 and 4%) on the oxidation characteristics and physicochemical properties of goose meatballs were investigated during different cold storage (4 \({}^{\circ}\)C) stages (3, 7 and 12 days). After adding LNT, the thiobarbituric acid reactive substances (TBARS) and total volatile base nitrogen (TVB-N) of goose meatballs significantly decreased compared to the LNT-free sample during cold storage, which indicated that LNT can inhibit the fat oxidation and the release of nitrogenous substances. Meanwhile, the presence of LNT makes microstructure of the goose meatball samples become denser during the whole storage time. The headspace solid phase microextraction gas chromatography-mass spectrometry (SPME-GC-MC) results showed that the proportion of aldehydes in the 4% LNT group reached 0 during storage, suggesting that high LNT concentration inhibits the formation of oxidized products in meat products. The sensory evaluation showed that the addition of LNT improved the color, appearance, flavor, and overall acceptance of goose meatballs, and the 2% LNT group had the highest score in overall acceptance. In summary, the addition of LNT could delay lipid oxidation and improve the quality of goose meatballs during cold storage. f 11 1055 113 113 113 113 113 113 113 113 113 113 113 113 113 113 113 113 113 113 133 activity and lipid oxidation changes in breast and leg muscles of goose, severe oxidation occurred after 365 days of frozen storage and the intense gray-brown color of meat was not accepted by the consumer. Therefore, measures need to be taken to alleviate the oxidation process of the goose meat products. At present, a large number of chemical synthetic antioxidants have been added to meat products as exogenous additives in order to inhibit the fat oxidation, for instance, Butylated hydroxy anisole (BHA), Butylated hydroxytoluene (BHT) and Propyl Gallate (PG), which may bring negative effects to consumers' health [9]. As a result, seeking natural antioxidants that can extend the shelf-life of meat products is an important topic. Some natural antioxidants that are rich in sugars and phenols have been reported to show decent antioxidant activity. The natural extracts from green tea [10], pitanga leaf [11], chrysantshemum [12] have been used in meat products to reduce the oxidation therefore preserve the meat quality. At the same time, since poultry products usually have an unpleasant fishy smell, adding antioxidants from natural sources can effectively enhance the flavor characteristics [13]. [PERSON] et al. [14] found that adding grape seed extract to chicken products during manufacturing can effectively improve the sensory properties of chicken and delay the lipid oxidation process. [PERSON] et al. [15] found that by adding LNT to the yogurt, the samples maintained a very good quality throughout the storage, thus representing an effective alternative to synthetic antioxidants to be used during food processing and storage. Lentinus eododes is a fungus that has long been consumed as food. It has been proved that Lentinus eododes had high nutritional value and showed great pharmacological activity [16]. Lentinan (LNT), which is mainly extracted and purified from Lentinus eododes, is an important active ingredient of Lentinus eododes. LNT has many functions such as anti-oxidation, anti-tumor, anti-inflammation, immune regulation, etc. [17]. [PERSON] and [PERSON] [18] reported that the addition of Lentinus eododes powder to the rice muffins enhanced the antioxidant activity and improved the flavor of the rice muffins. However, the application of LNT in meat products is rarely reported and there is no study concerning the LNT effect in goose meat products to date.