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 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.

Pleurotus Genus as a Potential Ingredient for Meat Products.

Edible mushrooms are considered an important source of nutritional and bioactive compounds. In this review, the findings of macronutrients, bioactive compounds, antioxidant activity, and antimicrobials against foodborne pathogens of some Pleurotus spp., as well as their potential use as an ingredient in the meat industry are discussed. The results show that Pleurotus spp. are an important source of proteins and amino acids, carbohydrates, minerals, and vitamins. Additionally, the presence of some bioactive components, such as polysaccharides (α-glucans, ß-glucans, and so on), proteins/enzymes and peptides (eryngin, pleurostrin, and others) phenolic acids (p-coumaric, chlorogenic, cinnamic, ferulic, gallic, protocatechuic, and others) and flavonoids (chrysin, naringenin, myricetin, quercetin, rutin, or the like) has been demonstrated. Several works evidenced the use of Pleurotus spp. in some meat and meat products (patties, sausages, paste, and suchlike) as a novel ingredient in order to improve their chemical composition and functional health promoting properties, as well as to increase their physicochemical and sensory attributes. In conclusion, the use of Pleurotus is a promissory strategy for the development of natural additives rich in nutritional and bioactive components for meat and meat product formulation.

Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage.

Lipid oxidation and microbial growth are the major causes of meat quality deterioration. Natural ingredients in meat products have been proposed as a strategy to prevent quality deterioration during cold storage. This study aimed to assess the effects of added chitosan coating, alone and in combination with green tea water extract (GTWE), on the quality of pork chops during prolonged cold storage. For evaluating oxidative and antimicrobial stabilities, 72 fresh pork samples were subjected to four treatments (n = 18 per treatment): T0 (non-coated chops without GTWE); T1 (chitosan-coated chops without GTWE); T2 (chitosan-coated chops plus 0.1% of GTWE); and T3 (chitosan-coated chops plus 0.5% of GTWE). Pork samples were stored at 0 °C and subjected to physicochemical evaluation (pH, colour, and lipid oxidation) and microbiological analyses (mesophilic and pyschrotrophic counts) at 0, 5, 10, 15, 20 and 25 days of storage. GTWE presented high total phenolic content (> 500 mg gallic acid equivalents/g); the incorporation of chitosan coatings increased (p < 0.05) free radical scavenging activity (FRSA, >90% of inhibition) and microbial growth inhibition (>50% for all tested pathogens), depending on the concentration. Further, GTWE inclusion in pork samples (T2 and T3) reduced (p < 0.05) pH, lipid oxidation and microbial counts, as well as colour loss in meat and bone throughout storage. Chitosan coating with GTWE could be used as an additive for the preservation of pork meat products.

Inclusion of Ethanol Extract of Mesquite Leaves to Enhance the Oxidative Stability of Pork Patties.

The lipid oxidation (LOX) of pork meat has been associated with loss of quality and shorter shelf life. Consequently, synthetic antioxidants have been used to reduce this process, but their use has shown potential health risks. Thus, the use of natural ingredients has been suggested as a strategy to prevent LOX. This study aimed to assess the oxidative stability of pork patties treated with ethanol extract of mesquite leaf (EEML) during storage. Furthermore, the polyphenol composition (TPC, total phenolic, TFC, total flavonoid) and antioxidant activity (antiradical and reducing power activity) of EEML were also evaluated. For this study, five treatments (CN (control), without antioxidant; Asc, ascorbic acid 0.02%; BHT, butylated hydroxytoluene 0.02%; EEML1, 0.05%; and EEML2, 0.1%) of pork patties were applied. Patty samples were stored at 4 °C, and physicochemical parameters, lipid oxidation, total antioxidant capacity of the meat, and sensory analysis were evaluated at 0, 3, 7, and 10 days of storage. EEML presented high values of TPC (278.5 mg gallic acid equivalent (GAE)/g) and TFC (226.8 mg rutin equivalents (RE)/g) levels. The addition of EEML did not modify the chemical composition of the pork patties. On the other hand, colour parameters were affected by the inclusion of EEML in pork patties, presenting the lowest a* in the CN group compared to the other groups after 10 days storage. Lipid oxidation increased during the whole period, showing the lowest (P < 0.05) conjugated dienes and thiobarbituric acid reactive substances (TBARS) values (40% and 90% of inhibition, respectively) compared to the CN group. Regarding sensory analysis, there were no significant differences in colour, appearance, odour, flavour, juiciness, fat sensation, and firmness of the cooked pork patties among treatments. These results suggest that EEML has great potential as a natural antioxidant for meat products.

Propolis Extract as Antioxidant to Improve Oxidative Stability of Fresh Patties during Refrigerated Storage.

The effect of propolis ethanol extract (PEE), butylated hydroxytoluene (BHT), and ascorbic acid (Asc) against lipid (Lox) and protein oxidation (Pox), color deterioration, and the antioxidant stabilizer of raw beef and pork patties during chilled storage (9 days at 2 °C/under darkness) was investigated. Total phenolic content (TPC), reducing power ability (RPA), DPPH● radical scavenging activity (FRSA) of the PEE was evaluated. Meat samples were evaluated for pH, Lox (TBARS), Pox (Carbonyls), color (L*, a*, b*, C*, and h*), metmyoglobin formation (MMb), TPC, RPA, and FRSA. Results indicated that PEE is rich in phenolic content and antioxidant activity, and their incorporation in beef and pork patties reduced (p < 0.05) Lox and Pox (TBARS-88.7 and 80% inhibition; Pox-47.3 and 30.6% inhibition, respectively), as well as loss of color and increased the oxidative stability throughout storage.

Use of natural ingredients in the Japanese quail diet and their effect on carcass and meat quality. Review.

The present paper reviews the findings of different research studies on the effect of natural ingredients in the Japanese quail (Coturnix coturnix japonica) diet on carcass characteristics and meat quality. The results show a relationship between the type and concentration of ingredients used in diets and carcass characteristics and meat quality. The inclusion of medicinal herbs (thyme, black seed, and mint), plants (canola), seeds (chickpea), spices (cinnamon and coriander), worms (earthworms), bee products (propolis), phytochemicals (lycopene), and edible fungi (common mushrooms) in the Japanese quail diet improved carcass quality characteristics compared to the control diets (basal diets). The inclusion of medicinal herbs (spearmint and green tea), spices (cinnamon), vegetables (tomato), plants (verbena and canola), seeds (marijuana), and edible fungi (oyster mushrooms) improved meat quality. In conclusion, the use of ingredients of natural origin in the Japanese quail diet improves carcass quality characteristics and meat quality.