phenomenon might be that the AC could help hold not only water but also fat to prevent their loss during cooking.

**Table 4.** Free amino acids (expressed as g/100 g of sausage) profile of sausages with substitution of pork fat by *Auricularia cornea* (AC).


Notes: Values are given as mean ± standard error. Different letters in the same row indicate significant differences (*p* < 0.05). Control (0%), AC25 (25%), AC50 (50%), AC75 (75%), AC100 (100%) substitution of pork fat by AC, respectively.
