Abstract:To attenuate the deterioration of chicken texture and flavor during frozen storage，shiitake mushrooms were added at different amounts （0%，0.50%，1.25%，2.00%，and 2.75%） during chicken cooking. The lipid oxidation，textural characteristics，and flavor characteristics of chicken within 30 d of frozen storage were determined. The results showed that compared with the chicken without shiitake mushrooms，the addition of 1.25% shiitake mushrooms had the best improving effects on the texture and flavor of chicken during the frozen storage period. The chicken supplemented with shiitake mushrooms showed a thiobarbituric acid reactive substances value （TBARS） decrease of 29%，a hardness decrease of 26%，an elasticity increase of 31.8%，increased total aldehyde content，and decreased total hydrocarbon content after 30 d of frozen storage.