Use of <i>Pleurotus ostreatus</i> 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 <i>Pleurotus ostreatus</i> powder (POP) on the oxidative stabi...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-12-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/24/4075 |
| _version_ | 1797458647440162816 |
|---|---|
| author | Brisa del Mar Torres-Martínez Rey David Vargas-Sánchez Gastón Ramón Torrescano-Urrutia Marisela González-Ávila Javier Germán Rodríguez-Carpena Nelson Huerta-Leidenz José Angel Pérez-Alvarez Juana Fernández-López Armida Sánchez-Escalante |
| author_facet | Brisa del Mar Torres-Martínez Rey David Vargas-Sánchez Gastón Ramón Torrescano-Urrutia Marisela González-Ávila Javier Germán Rodríguez-Carpena Nelson Huerta-Leidenz José Angel Pérez-Alvarez Juana Fernández-López Armida Sánchez-Escalante |
| author_sort | Brisa del Mar Torres-Martínez |
| collection | DOAJ |
| description | 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 <i>Pleurotus ostreatus</i> 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, <i>w</i>/<i>w</i>) and T2 (5% POP, <i>w</i>/<i>w</i>), 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 (<i>p</i> < 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. |
| first_indexed | 2024-03-09T16:41:10Z |
| format | Article |
| id | doaj.art-7df3669c2383420a9bc4a5743ecf485c |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T16:41:10Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-7df3669c2383420a9bc4a5743ecf485c2023-11-24T14:52:01ZengMDPI AGFoods2304-81582022-12-011124407510.3390/foods11244075Use of <i>Pleurotus ostreatus</i> to Enhance the Oxidative Stability of Pork Patties during Storage and In Vitro Gastrointestinal DigestionBrisa del Mar Torres-Martínez0Rey David Vargas-Sánchez1Gastón Ramón Torrescano-Urrutia2Marisela González-Ávila3Javier Germán Rodríguez-Carpena4Nelson Huerta-Leidenz5José Angel Pérez-Alvarez6Juana Fernández-López7Armida Sánchez-Escalante8Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, MexicoCoordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, MexicoCoordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, MexicoCentro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Av. Normalistas 800, Colinas de La Normal, Guadalajara 44270, MexicoUnidad Académica de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Nayarit, Compostela 67300, MexicoDepartment of Animal and Food Sciences, Texas Tech University, P.O. Box 42141, Lubbock, TX 79409, USAIPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Miguel Hernández University (CIAGRO-UMH), Orihuela, 03312 Alicante, SpainIPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Miguel Hernández University (CIAGRO-UMH), Orihuela, 03312 Alicante, SpainCoordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, MexicoLipid 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 <i>Pleurotus ostreatus</i> 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, <i>w</i>/<i>w</i>) and T2 (5% POP, <i>w</i>/<i>w</i>), 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 (<i>p</i> < 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.https://www.mdpi.com/2304-8158/11/24/4075edible mushroomsantioxidantmeat productsshelf lifegastrointestinal digestion |
| spellingShingle | Brisa del Mar Torres-Martínez Rey David Vargas-Sánchez Gastón Ramón Torrescano-Urrutia Marisela González-Ávila Javier Germán Rodríguez-Carpena Nelson Huerta-Leidenz José Angel Pérez-Alvarez Juana Fernández-López Armida Sánchez-Escalante Use of <i>Pleurotus ostreatus</i> to Enhance the Oxidative Stability of Pork Patties during Storage and In Vitro Gastrointestinal Digestion Foods edible mushrooms antioxidant meat products shelf life gastrointestinal digestion |
| title | Use of <i>Pleurotus ostreatus</i> to Enhance the Oxidative Stability of Pork Patties during Storage and In Vitro Gastrointestinal Digestion |
| title_full | Use of <i>Pleurotus ostreatus</i> to Enhance the Oxidative Stability of Pork Patties during Storage and In Vitro Gastrointestinal Digestion |
| title_fullStr | Use of <i>Pleurotus ostreatus</i> to Enhance the Oxidative Stability of Pork Patties during Storage and In Vitro Gastrointestinal Digestion |
| title_full_unstemmed | Use of <i>Pleurotus ostreatus</i> to Enhance the Oxidative Stability of Pork Patties during Storage and In Vitro Gastrointestinal Digestion |
| title_short | Use of <i>Pleurotus ostreatus</i> to Enhance the Oxidative Stability of Pork Patties during Storage and In Vitro Gastrointestinal Digestion |
| title_sort | use of i pleurotus ostreatus i to enhance the oxidative stability of pork patties during storage and in vitro gastrointestinal digestion |
| topic | edible mushrooms antioxidant meat products shelf life gastrointestinal digestion |
| url | https://www.mdpi.com/2304-8158/11/24/4075 |
| work_keys_str_mv | AT brisadelmartorresmartinez useofipleurotusostreatusitoenhancetheoxidativestabilityofporkpattiesduringstorageandinvitrogastrointestinaldigestion AT reydavidvargassanchez useofipleurotusostreatusitoenhancetheoxidativestabilityofporkpattiesduringstorageandinvitrogastrointestinaldigestion AT gastonramontorrescanourrutia useofipleurotusostreatusitoenhancetheoxidativestabilityofporkpattiesduringstorageandinvitrogastrointestinaldigestion AT mariselagonzalezavila useofipleurotusostreatusitoenhancetheoxidativestabilityofporkpattiesduringstorageandinvitrogastrointestinaldigestion AT javiergermanrodriguezcarpena useofipleurotusostreatusitoenhancetheoxidativestabilityofporkpattiesduringstorageandinvitrogastrointestinaldigestion AT nelsonhuertaleidenz useofipleurotusostreatusitoenhancetheoxidativestabilityofporkpattiesduringstorageandinvitrogastrointestinaldigestion AT joseangelperezalvarez useofipleurotusostreatusitoenhancetheoxidativestabilityofporkpattiesduringstorageandinvitrogastrointestinaldigestion AT juanafernandezlopez useofipleurotusostreatusitoenhancetheoxidativestabilityofporkpattiesduringstorageandinvitrogastrointestinaldigestion AT armidasanchezescalante useofipleurotusostreatusitoenhancetheoxidativestabilityofporkpattiesduringstorageandinvitrogastrointestinaldigestion |