Use of Pleurotus ostreatus to Enhance the Oxidative Stability of Pork Patties during Storage and In Vitro Gastrointestinal Digestion

Lipid and protein oxidation are the major causes of meat quality deterioration. Edible mushrooms have been proposed as a strategy to prevent quality deterioration during cold storage. This study aimed to assess the effects of Pleurotus ostreatus powder (POP) on the oxidative stability of pork pattie...

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Bibliographic Details
Published in:Foods 2022-12, Vol.11 (24), p.4075
Main Authors: Torres-Martínez, Brisa Del Mar, Vargas-Sánchez, Rey David, Torrescano-Urrutia, Gastón Ramón, González-Ávila, Marisela, Rodríguez-Carpena, Javier Germán, Huerta-Leidenz, Nelson, Pérez-Alvarez, José Angel, Fernández-López, Juana, Sánchez-Escalante, Armida
Format: Article
Language:English
Subjects:
Aluminum
antioxidant
Antioxidants
Beef
Chemical composition
Cold storage
Cooking
Digestion
Digestive system
edible mushrooms
Ethanol
Fatty acids
Flavonoids
Food
Food science
gastrointestinal digestion
Gastrointestinal tract
Lipids
Meat
Meat industry
Meat products
Oxidation
Phenols
Phytochemicals
Pleurotus ostreatus
Polysaccharides
Pork
Potassium
Proteins
shelf life
Stability analysis
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Summary:Lipid and protein oxidation are the major causes of meat quality deterioration. Edible mushrooms have been proposed as a strategy to prevent quality deterioration during cold storage. This study aimed to assess the effects of Pleurotus ostreatus powder (POP) on the oxidative stability of pork patties during cold storage and after in vitro gastrointestinal digestion (ivGD). Pork patties were subjected to four treatments: control (without antioxidant), T1 (2% POP, w/w) and T2 (5% POP, w/w), and T3 as positive control (0.02% BHT, fat basis). POP aqueous, ethanolic, and aqueous ethanol extract were subjected to phytochemical and antioxidant assays. Raw pork patties were subjected to a chemical proximate composition evaluation. At the same time, raw and cooked pork patties were stored at 2 °C for 9 days and subjected to meat quality measurements. Furthermore, the total antioxidant activity of cooked pork patties was determined after ivGD. Results showed that POP ethanol extract showed the highest polysaccharide, phenol, and flavonoid content, as well as antiradical and reducing power properties. POP incorporation into raw and cooked pork patties enhances meat quality traits, including pH, water-holding capacity, cooking-loss weight, texture, color, lipid, and protein oxidation (p < 0.05). Furthermore, incorporating POP into cooked samples increases the phytochemical content and antioxidant activity during ivGD. In conclusion, POP has great potential as a natural antioxidant for meat products.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods11244075