*3.4. Textural Profile Analysis (TPA)*

The addition of the PO affected the apparent texture properties of the sausages (Table 4). The experimental groups had higher hardness (11.71~47.63%), cohesiveness (7.27~23.63%), gumminess (14.90~51.07%), and chewiness (6.44~21.81%) values, while it had a lower springiness (−45.71~−49.71%) value than those of the control group significantly (*p* < 0.05), showing that the experimental groups were more conducive and convenient for chewing. In the experimental groups, the PO with high water content prevented the gel production of the pork myofibril protein, which caused lower cohesiveness of sausage fillings and the appearance of more inside gaps. Furthermore, high amounts of dietary fiber in PO was another factor leading PO sausages to show lower degrees of hardness, gumminess, and chewiness [45,46].

**Table 4.** Texture parameter analysis (TPA), cooking loss (%), and water holding capacity (WHC) of *Pleurotus ostreatus* (PO) pork sausages.


a–e Means within the same row with different letters differ significantly among the treatments (*p* < 0.05). Values are given as mean ± standard deviations. Control, PO10, PO20, PO30, and PO40 were 0 wt.%, 10 wt.%, 20 wt.%, 30 wt.%, and 40 wt.% addition PO puree, respectively.

### *3.5. Cooking Loss and Water Holding Capacity (WHC)*

The cooking loss and WHC of sausages in each group are shown in Table 4. With the increase in PO content, the cooking loss and WHC were significantly (*p* < 0.05) increased. The higher cooking loss might be due to the high water content of fresh PO, which evaporated during the cooking process. WHC of the supplement group increased 4.7~13.55% compared with that of the control group. This phenomenon was probably due to the higher water retention ability of the fibers in PO [47]. These results were similar to the research about adding shiitake mushrooms to replace lean pork in sausages reported by Wang et al. (2019), in which the shiitake mushroom enhanced the cooking loss and WHC of the sausages [48].
