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

Summary

Oyster mushrooms can be added to pork patties to keep them fresh longer by preventing fat and protein damage during storage. The mushroom powder works similarly to synthetic antioxidants but is completely natural. When eaten, the beneficial compounds from the mushroom survive digestion and may provide health benefits to consumers.

Background

Lipid and protein oxidation are major causes of meat quality deterioration during storage. Edible mushrooms have been proposed as natural ingredients to prevent quality deterioration. This study investigated the effects of Pleurotus ostreatus powder on oxidative stability of pork patties.

Objective

To assess the effects of Pleurotus ostreatus powder on oxidative stability of pork patties during cold storage and after in vitro gastrointestinal digestion. The study evaluated physicochemical properties, oxidative stability, and bioavailability of phytochemicals.

Results

POP ethanol extract showed highest polysaccharide, phenol, and flavonoid content with strong antiradical properties. POP incorporation enhanced pH stability, water-holding capacity, texture, color, and reduced lipid and protein oxidation during storage. POP-treated cooked samples maintained higher phytochemical content and antioxidant activity during gastrointestinal digestion.

Conclusion

Pleurotus ostreatus powder has great potential as a natural antioxidant for meat products, effectively enhancing oxidative stability and meat quality during storage. The bioactive compounds remain available after gastrointestinal digestion, suggesting potential health benefits to consumers.
  • Published in:Foods,
  • Study Type:Experimental Study,
  • Source: PMID: 36553817, DOI: 10.3390/foods11244075
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