Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers.

The growing interest in functional food makes looking for new possibilities of enriching products with health-promoting ingredients necessary. One raw material with a very high potential for the food industry is the oyster mushroom (Pleurotus ostreatus), which has a strong antioxidant, antiviral, and anticancer effect. Carp meat (Cyprinus carpio) also has beneficial properties. It is rich in easily digestible protein, vitamins, minerals, and omega-3 fatty acids. This study aimed to evaluate the effect of oyster mushroom addition on the quality of carp burgers, with particular emphasis on the antioxidant effect. The scientific literature produced so far has not focused on the synergy between oyster mushrooms and carp meat. The addition of oyster mushrooms contributed to the increase in antioxidant properties and sensory attractiveness of burgers. The fat content in the finished product was reduced, and the degree of their oxidation was also reduced. The obtained results will contribute to the creation of innovative food products that meet the expectations of consumers looking for healthy food.

Influence of Storage Time and Method of Smoking on the Content of EPA and DHA Acids and Lipid Quality of Atlantic Salmon (Salmo salar) Meat.

Smoking is one of the oldest technologies for processing and preserving raw materials of animal origin. To this day, smoked fish is very popular among consumers. The most popular smoked fish is salmon. The research compared the qualitative changes in the fat fractions of hot and cold-smoked salmon during refrigerated storage. Generally accepted physicochemical methods for assessing the quality of fats, such as peroxide, anisidine, and acid number, were used. First, the smoked salmon was stored, and then, the samples were analyzed to find changes in the fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). It was shown that cold smoking significantly inhibited the increase in the level of lipid oxidation compared to hot smoking and raw samples stored in the same way. In the meat of stored and cold- and hot-smoked salmon, the TOTOX values remained at the level indicated by the Codex Alimentarius. Hot smoking limited the degree of lipid hydrolysis during storage as compared to cold smoking. The smoking process had a protective effect on EPA and DHA acids. In the raw samples, the loss of these acids was three times higher. Summarizing the research, it can be concluded that smoked products are a good and safe source of omega-3 fatty acids in the diet.

Susceptibility to Oxidation of Selected Freshwater Fish Species Lipids as a Potential Source of Fish Oil in Dietary Supplements.

Polyunsaturated fatty acids from the omega 3 family are more and more often supplied to the diet in the form of supplements. The aim of the study was to characterize the lipid fractions of predatory freshwater fish, i.e., pike (Esox lucius L.), perch (Perca fluviatilis L.), and pike perch (Sander lucioperca L.), and omnivorous fish, i.e., bream (Abramis brama L.) and roach (Rutilus rutilus L.). Their technological usefulness in terms of the source of fish oil was determined, depending on the rate and degree of their oxidative changes. UV radiation (photooxidation test) was used as a factor accelerating lipid oxidation. Research has shown that selected species of freshwater fish are characterized by high lipid oxidative stability, due to the availability and speed of delivery to the processing plant. The initial level of lipid oxidation of their meat, expressed by the TOTOX index, in any species did not exceed the value of 7, while the acceptable value was 26. The oil obtained from the meat of omnivorous fish after the photooxidation process was characterized by significantly better oxidative stability compared to the oil from the meat of predatory fish. The oxidation resistance of omnivorous fish oil was shown to be higher than that of predatory fish.

The Influence of Flaxseed Oil Cake Extract on Oxidative Stability of Microencapsulated Flaxseed Oil in Spray-Dried Powders.

The objective of the study was to investigate the application of flaxseed oil cake extract (FOCE) for oxidative stabilization of flaxseed oil in spray-dried emulsions. Two variants of powders with 10% and 20% of flaxseed oil (FO), FOCE, and wall material (maltodextrin and starch Capsul®) were produced by spray-drying process at 180 °C. The oxidative stability of FO was monitored during four weeks of storage at 4 °C by peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) measurements. Additionally, the fatty acids content (especially changes in α-linolenic acid content), radical scavenging activity, total polyphenolics content, color changes and free amino acids content were evaluated. Obtained results indicated that FOCE could be an adequate antioxidant dedicated for spray-dried emulsions, especially with a high content of FO (20%). These results have important implications for the flaxseed oil encapsulation with natural antioxidant agents obtained from plant-based agro-industrial by product, meeting the goals of circular economy and the idea of zero waste.

Changes in the EPA and DHA content and lipids quality parameters of rainbow trout (Oncorhynchus mykiss, Walbaum) and carp (Cyprinus carpio, L.) at individual stages of hot smoking.

The aim of this study was to evaluate qualitative changes in lipids of two most popular freshwater farmed fish (rainbow trout and carp) at particular stages of hot smoking process (brining, drying, smoking and heating). In order to characterize qualitative changes, the amount of peroxides (PV), secondary oxidation products (AsV) and the degree of hydrolysis of lipids (AV) was determined during the smoking process. The studies were carried out both in the fraction of lipids extracted using chloroform-based method (free lipids), as well as the fraction extracted by Bligh and Dyer method of the 1:1 chloroform: methanol ratio (bound lipids). Heat smoking results in loss of fat, especially at the last two stages of the process and the final contents of lipids were about 18% lower in the carp samples and about 10% lower in the trout samples. The dynamics of free lipid oxidation (Ch-lipids) was much smaller than the lipids extracted using B-D method, but the trend of lipid changes was similar. There was no significant difference in the anisidine value between two species, both for free lipids (Ch-lipids) and bound lipids (B-D-lipids), except for the last stage of smoking. No statistically significant differences between the studied species were found also in the case of lipid hydrolysis level, but after the smoking process an amount of free fatty acids increased. Subsequent stages of smoking process resulted in statistically significant losses of EPA and DHA in both fish species and in both types of lipids, i.e. B-D-lipids and Ch-lipids.