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

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...

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Bibliographic Details
Main Authors: 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
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
edible mushrooms
antioxidant
meat products
shelf life
gastrointestinal digestion
Online Access:https://www.mdpi.com/2304-8158/11/24/4075

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