**1. Introduction**

The World Health Organization (WHO) and Drug Administration (FDA) recommended a reduction in ingestion of total fat and saturated fatty acids (SFAs) [1], since recent reports have shown that high intake of SFAs will increase the risk of several chronic diseases, such as obesity, hypertension, colon cancer, cardiovascular diseases, and coronary heart diseases [2]. However, the popular sausage products have a high-fat content (20%–30%) and characterized by a high proportion of SFAs [3]. Thus, it is necessary to develop healthier nutritional sausages with lower animal fat.

Some healthy ingredients have been used to replace animal fat in meat products, resulting in better nutritional properties [3]. *Camellia* oil gel [4], interesterified palm kernel oil [5], hydroxypropyl methylcellulose oleogel [6], hazelnut [7], pre-emulsified perillacanola oil [8], and different vegetable oils have been used to partially replace animal fat in meat products [9]. Certainly, two materials also can be used to replace the fat, such as whey proteins and sodium dodecylsulfate [2], konjac gel with vegetable powders [10], double emulsions with olive leaves extract [1], cellulose nanofibers and its palm oil pickering emulsion [11], canola oil hydrogels and organogels [12], inulin-based emulsion-filled gel [13], and carboxymethyl cellulose and inulin [14]. Quite a few studies had successfully achieved healthier products, while some fat replacer not only impaired the texture, but also accelerated lipid oxidation reactions with reduction of shelf life and loss of sensorial and nutritional values [6]. New fat substitutes should be developed.

*Auricularia cornea* (AC), also called "Yu Mu Er" in Chinese, is a pure white strain of the variant of *Auricularia cornea* species, which has been artificially cultivated by the team

**Citation:** Fu, Y.; Zhang, L.; Cong, M.; Wan, K.; Jiang, G.; Dai, S.; Wang, L.; Liu, X. Application of *Auricularia cornea* as a Pork Fat Replacement in Cooked Sausage. *Coatings* **2021**, *11*, 1432. https://doi.org/10.3390/ coatings11111432

Academic Editor: Raffaele Porta

Received: 4 November 2021 Accepted: 19 November 2021 Published: 22 November 2021

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of Yu Li in Jilin Agricultural University and commercialized in China [15]. It is crystal clear appearance, tender, delicious taste, and rich in nutrients, including polysaccharides, dietary fiber, amino acids, and various trace elements [16]. The polysaccharides extracted from AC have antioxidant, hepatoprotective, and anti-tumor activities [17]. Thus, it exhibits potential to be a fat replacer.

The objective of the present study was to evaluate the effect of AC as an alternative for pork fat on the proximate composition, water activity, pH, color, cooking loss, water holding capacity, textural profile, free amino acids, free fatty acids, and sensory characteristics of cooked sausage.
