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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Vargas Sánchez, Rey David | - |
dc.contributor.author | Torres Martínez, Brisa del Mar | - |
dc.contributor.author | Huerta-Leidenz, Nelson | - |
dc.contributor.author | Ibarra-Arias, Félix Joel | - |
dc.contributor.author | Fernandez-Lopez, Juana | - |
dc.contributor.author | Torrescano-Urrutia, Gastón Ramón | - |
dc.contributor.author | Pérez-Alvarez, José Angel | - |
dc.contributor.author | Sánchez-Escalante, Armida | - |
dc.contributor.other | Departamentos de la UMH::Tecnología Agroalimentaria | es_ES |
dc.date.accessioned | 2024-03-25T08:04:15Z | - |
dc.date.available | 2024-03-25T08:04:15Z | - |
dc.date.created | 2023-01 | - |
dc.identifier.citation | Agriculture V. 13 Issue 2 (2023) | es_ES |
dc.identifier.issn | 2077-0472 | - |
dc.identifier.uri | https://hdl.handle.net/11000/31826 | - |
dc.description.abstract | Edible mushrooms have been proposed as a natural ingredient to prevent loss of quality in meat products. This study aimed to compare the antioxidant and antibacterial effects of Agaricus brasiliensis aqueous-ethanol extract (ABE, at 0, 0.5, and 1.0%) versus butylated hydroxytoluene (BHT, 0.02% on a fat basis) added to raw and cooked pork patties to prolong shelf-life under chilled storage. All samples were stored at 2 C for 9 days and subjected to physicochemical (pH, water-holding capacity, and color), chemical (lipid oxidation and antioxidant status), and microbiological evaluation (mesophilic and psychrophilic). Phenolic compounds (TPC) in ABE exert a reducing power ability (Fe3+ reduction), free-radical (DPPH), and radical-cation scavenging activity (ABTS), as well as antibacterial activity against Gram-positive bacteria than Gram-negative. Furthermore, incorporating ABE in raw and cooked pork patties reduced (p < 0.05) pH and color changes, lipid oxidation, and microbial growth during storage in concentration dependence. No differences (p > 0.05) were observed in the WHC and b* values. In addition, the presence of TPC and the antioxidant status (Fe3+ reduction, DPPH, and ABTS activity) of pork patties increased (p < 0.05) by the ABE incorporation. ABE can be a natural additive to improve the storage stability of pork patties | es_ES |
dc.format | application/pdf | es_ES |
dc.format.extent | 13 | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | MDPI | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | mushroom extract | es_ES |
dc.subject | biological properties | es_ES |
dc.subject | meat quality | es_ES |
dc.subject.other | CDU::6 - Ciencias aplicadas::62 - Ingeniería. Tecnología | es_ES |
dc.title | Antioxidant and Antibacterial Effect of Agaricus brasiliensis Extract on Raw and Cooked Pork Patties during Storage | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.relation.publisherversion | https://doi.org/10.3390/ agriculture13020346 | es_ES |
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