Please use this identifier to cite or link to this item: https://hdl.handle.net/11000/31794

Pleurotus Genus as a Potential Ingredient for Meat Products

Title:
Pleurotus Genus as a Potential Ingredient for Meat Products
Authors:
Torres Martínez, Brisa del Mar  
Vargas Sánchez, Rey David  
Torrescano-Urrutia, Gastón Ramón  
Esqueda, Martin  
Rodriguez-Carpena, Javier-German  
Fernandez-Lopez, Juana  
Pérez-Alvarez, José Angel  
Sánchez-Escalante, Armida  
Editor:
MDPI
Department:
Departamentos de la UMH::Tecnología Agroalimentaria
Issue Date:
2022-03-08
URI:
https://hdl.handle.net/11000/31794
Abstract:
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, β-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
Keywords/Subjects:
Edible mushrooms
Chemical composition
Bioactive compounds
Meat products
Knowledge area:
CDU: Ciencias aplicadas: Ingeniería, tecnología e industria química. Metalurgia:/ Alimentos y nutrición. Enología. Aceites. Grasas
Type of document:
application/pdf
Access rights:
info:eu-repo/semantics/openAccess
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
DOI:
https://doi.org/10.3390/foods11060779
Appears in Collections:
Artículos Tecnología Agroalimentaria



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