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dc.contributor.authorVargas Sánchez, Rey David-
dc.contributor.authorTorres Martínez, Brisa del Mar-
dc.contributor.authorHuerta-Leidenz, Nelson-
dc.contributor.authorIbarra-Arias, Félix Joel-
dc.contributor.authorFernandez-Lopez, Juana-
dc.contributor.authorTorrescano-Urrutia, Gastón Ramón-
dc.contributor.authorPérez-Alvarez, José Angel-
dc.contributor.authorSánchez-Escalante, Armida-
dc.contributor.otherDepartamentos de la UMH::Tecnología Agroalimentariaes_ES
dc.date.accessioned2024-03-25T08:04:15Z-
dc.date.available2024-03-25T08:04:15Z-
dc.date.created2023-01-
dc.identifier.citationAgriculture V. 13 Issue 2 (2023)es_ES
dc.identifier.issn2077-0472-
dc.identifier.urihttps://hdl.handle.net/11000/31826-
dc.description.abstractEdible 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 pattieses_ES
dc.formatapplication/pdfes_ES
dc.format.extent13es_ES
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectmushroom extractes_ES
dc.subjectbiological propertieses_ES
dc.subjectmeat qualityes_ES
dc.subject.otherCDU::6 - Ciencias aplicadas::62 - Ingeniería. Tecnologíaes_ES
dc.titleAntioxidant and Antibacterial Effect of Agaricus brasiliensis Extract on Raw and Cooked Pork Patties during Storagees_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.3390/ agriculture13020346es_ES
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