Abstract:This research aimed to explore the effect of shiitake mushroom powder addition on the salt-reducing emulsified sausage quality and in vitro digestion properties.The experiment added different proportions of shiitake mushroom powder（1%，3%，5%，and 7%）to make the salt-reducing emulsified sausage（containing 1.2% of salt），and determined physical and chemical and sensory indicators.The effect of shiitake mushroom powder addition on the salt-reducing emulsified sausage quality was analyzed，and the optimal addition was determined.On this basis，a simulated digestion system was established in vitro，and the effects of shiitake mushroom powder addition on the digestion properties of the salt-reducing emulsified sausage were investigated by measuring protein digestibility，protein hydrolysis degree，protein particle size，and Zeta potential.The results showed that the shiitake mushroom powder addition increased the protein and carbohydrate content，decreased the fat content，centrifugal loss rate，and thiobarbituric acid reactive substance （TBARS）value，and improved the texture and sensory quality of the salt-reducing emulsified sausage.When the addition amount of shiitake mushroom powder was 5%，the sensory score was the highest，and the centrifugal loss rate（8.42%），fat content（13.89 g/100 g）and TBARS value（0.124 mg/kg）were significantly lower than those of the control group without shiitake mushroom powder.It was determined that 5% was the optimal addition amount of shiitake mushroom powder.After gastrointestinal digestion，the protein digestibility（95.18%）and proteolysis degree（9.18%）of the salt-reducing emulsified sausage with shiitake mushroom powder were significantly higher than those of the control group，and the protein particle size（144.2 mm）and Zeta potential（15.23 mV）were significantly lower than those of the control group，indicating that 5% addition of shiitake mushroom powder could improve the digestion properties of the salt-reducing emulsified sausage.